Corn & Fennel Chow Chow
Combine cabbage, tomatoes, corn, onions, fennel, bell peppers and salt in a large bowl. Let stand at room temperature for at least 2 hours or cover and refrigerate overnight.Advertisement
Drain off any accumulated liquid and transfer the vegetables to a large pot. Add cider vinegar, rice vinegar, sugar, star anise, coriander seeds, fennel seeds, mustard, turmeric and crushed red pepper. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until the vegetables are softened, about 20 minutes.
Ladle into 5 sterilized quart-size jars (see Tips). Leave about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate.
To make ahead: Refrigerate for up to 2 weeks. If canned, store at room temperature for up to 1 year.
Equipment: 5 quart-size (32 oz.) canning jars with lids
Tips: Wash jars, lids and bands in hot, soapy water. Rinse well; dry the bands. Place the rack in the canning pot and place the jars, right-side up, on the rack. Add enough water to cover the jars by at least 1 inch. Cover the pot and bring to a simmer over medium heat. Turn off the heat, but keep the jars in the hot water, covered, until ready to use.
When the recipe is ready, remove the jars from the hot water with the jar lifter, pour out any water, and place on a towel (if placed directly on a cold surface, the jars could crack). Add vegetables or pickle recipes to the jars. Use the funnel to fill jars with brine, leaving 1/2 inch of headspace and making sure the liquid covers the vegetables. Run a chopstick around the inside of the jars to release any air bubbles. Wipe the rims with a clean towel. Add lids and rings and tighten until just finger-tight (won't move with gentle pressure), but don't overtighten.