Chow-Chow

• 3 cups thinly sliced green cabbage
• 3 cups thinly sliced red cabbage
• 2 cups bite-size pieces of cauliflower
• 1 cup thinly sliced carrots
• 1/4 cup thinly sliced yellow onion
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced green bell pepper
• 3 tablespoons kosher salt
• 1 cup sugar
• 1 pint cider vinegar
• 2 teaspoons celery seed
• 2 teaspoons dry mustard
• 3/4 teaspoon mustard seed
• 3/4 teaspoon turmeric
• 1/2 teaspoon freshly grated ginger
• Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/05/25/FDI31OMH6D.DTL&ao=3#ixzz1wDJaDDTF

1. Combine the vegetables in a large bowl; sprinkle with 1 tablespoon of salt and mix well. Cover with plastic wrap and refrigerate about 4 hours.
2. Remove from the refrigerator and transfer the mixture to a colander in the sink. Rinse and drain vegetables twice. Place drained vegetables on a sheet pan lined with several layers of paper towels; blot dry with more paper towels.
3. Pack the vegetables into 2 clean, quart-size Mason jars or similar heat-proof glass containers.
4. Combine the sugar, vinegar, remaining 2 tablespoons salt and the spices in a non-reactive (non-aluminum) pot; bring to a boil, remove from heat and immediately pour into the jars, making sure vegetables are fully covered.
5. Let the jars cool slightly; cover and refrigerate overnight before serving.
6. Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/05/25/FDI31OMH6D.DTL&ao=3#ixzz1wDJdqNI5

green cabbage, red cabbage, bitesize, carrots, onion, red bell pepper, green bell pepper, kosher salt, sugar, vinegar, celery, mustard, turmeric, freshly grated ginger

Taken from www.epicurious.com/recipes/member/views/chow-chow-50184129 (may not work)