Chow Chow Slaw (tomato/tomatillo free)

• 1/2 medium head of white cabbage, finely sliced

• 1 red pepper, finely sliced

• 1 yellow pepper, finely sliced

• 1 large white or yellow onion, finely sliced

• 1-3 jalapeno peppers, finely sliced (optional)

• salt to coat

Combine all your sliced vegetables in your largest mixing bowl, coat all the vegetables with salt, and toss the vegetables thoroughly to mix and combine. Cover the mixing bowl tightly, and place in the refrigerator for 2-3 hours to rest.

To make the brine:

• 1 1/2 cups distilled white vinegar

• 1/2 cups raw apple cider vinegar

• 1 cup light brown sugar or turbinado sugar

• 1 tablespoon salt

• 1 teaspoon ground black pepper

• 1/2 teaspoon ground mustard

• 1/4 teaspoon ground allspice

Combine all of the brine ingredients in a medium saucepan, and bring to a boil on medium-low heat, while whisking the pan constantly. Carefully pour the hot brine into a tempered half-gallon glass jar or other hot food safe container, and set aside

Transfer your salted vegetables to a strainer and rinse them thoroughly with cold water, then press the vegetables to expel as much water as possible before placing the vegetables into the jar with the brine. Once all of the vegetables have been transferred to the jar, seal the jar tightly, and place the jar in the refrigerator for 24-48 hours before serving.

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