Funky Chunky Chow-Chow
Prep time
Total time
This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
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
  1. Put all the vegetables and the salt in a large bowl, toss and set aside.
  2. Put the flour, mustard, turmeric and vinegar in a wide-bottom stainless steel pot, and whisk until perfectly smooth.
  3. Turn on the flame, add the cider and sugar, and bring to a boil, whisking.
  4. Reduce the flame to low, and cook 5 more minutes.
  5. Pour this mixture over the vegetables, and combine thoroughly.
  6. Pack into glass jars.
  7. 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