Chow Chow is a culinary term for any spicy or piquant preparation used to enhance flavour of plain food. In the UK, a thin pickle or sauce with a vinegar base; in the USA it includes finely chopped fruit or vegetables with a dressing of salt, sugar, and vinegar, sometimes eaten as a first course (termed apple, garden, or salad relish.) Most Cajuns will eat this on top of their rice and gravy.
Grind in food processor the carrots, cabbage, peppers and onions. Pour the 1/2 cup of salt on the mixture and let stand for two hours. Drain and rinse off all salt.
In a separate pan combine the sugar vinegar, mustard seed, celery seed and cayenne and bring to a boil until the sugar is completely dissolved. Add the vegetables to the vinegar mixture; simmering for 10 minutes.
Fill the canning jar 1/2 inch from the top and put on the cap. Process in a boiling water bath for 10 minutes.
It is to be noted that a boiling water bath is the better way to process your home canning product for food safety. Although some ole' timer will boil and sterilize their jars and lids; then pours the chow chow into the hot jars and will seal them without processing through a boiling water bath.
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