Chow Chow with a Twist

This vibrant and tangy chow chow recipe combines traditional pickling methods with a creative twist, featuring a mix of crisp vegetables and a hint of unexpected sweetness from pineapple. Perfect as a condiment or side dish, it brings a delightful crunch and a burst of flavor to any meal, while being vegetarian and gluten-free.

Ingredients:

• 1 cup green tomatoes, chopped
• 1 cup red bell pepper, chopped
• 1 cup onion, chopped
• 1 cup carrots, grated
• 1 cup pineapple, diced
• 1 cup apple cider vinegar
• 1 cup sugar
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes

Instructions:

1. In a large mixing bowl, combine the chopped green tomatoes, red bell pepper, onion, carrots, and pineapple.
2. In a saucepan over medium heat, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes. Stir until the sugar dissolves.
3. Bring the mixture to a boil, then pour it over the vegetable mixture in the bowl. Stir well to combine.
4. Cover the bowl and let it sit at room temperature for about 2 hours, allowing the flavors to meld.
5. Transfer the chow chow to sterilized jars and refrigerate. Let it sit for at least 24 hours before serving to enhance the flavors.