Quick & Easy

Chow chow

chow chow
8 Cup



1.Boil, steam or microwave cauliflower, cucumber, cabbage, beans and capsicum, separately, until barely tender, drain. Transfer vegetables, as they’re cooked, to a large bowl of iced water.
2.Combine vinegar, sugar, spices and salt in large saucepan, stir over high heat, without boiling, until sugar dissolves. Blend flour with the water in small jug until smooth, add to pan, cook, stirring, until mixture boils and thickens. Add drained vegetables and corn, simmer, uncovered, stirring occasionally, 5 minutes.
3.Spoon hot pickle into hot sterilised jars, seal immediately. Label and date jars when cold

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