Funky Chunky Chow-Chow
Author: Levana Kirschenbaum
Serves: 4 jars
- 1 pound frozen cauliflower florets, cut small
- 2 cups frozen corn
- 2 granny smith apples, diced small
- 6 ribs celery, peeled and sliced thin
- 1 pound tiny frozen cocktail onions
- 1 small white cabbage, sliced thin
- 3 tablespoons sea salt
- ¾ cup flour, any flour [use gluten-free flour to keep it gluten-free!]
- ½ cup dry mustard powder
- 2 tablespoons turmeric
- 2½ cups unfiltered cider vinegar
- 3 cups natural apple cider
- 2 cups sucanat or other natural sugar
- Put all the vegetables and the salt in a large bowl, toss and set aside.
- Put the flour, mustard, turmeric and vinegar in a wide-bottom stainless steel pot, and whisk until perfectly smooth.
- Turn on the flame, add the cider and sugar, and bring to a boil, whisking.
- Reduce the flame to low, and cook 5 more minutes.
- Pour this mixture over the vegetables, and combine thoroughly.
- Pack into glass jars.
- Let the mixture cool before refrigerating.
Keeps for months (No double-dipping please!) but I assure you it won’t last you that long.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=166227
3.2.2704