Radish Chow Chow
 
Makes about 1 quart
Ingredients
  • 1 pound radishes without tops, thinly sliced
  • 2 cups chopped green bell pepper
  • 2 cups chopped red bell pepper
  • 2 cups diced sweet onion
  • 1 cup sugar
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 1 tablespoon kosher salt
  • 1½ teaspoons mustard seeds
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon celery seeds
  • ¼ teaspoon ground turmeric
Instructions
  1. In a large enamel-coated cast-iron Dutch oven, bring radishes, bell peppers, onion, sugar, vinegar, ¼ cup water, salt, mustard seeds, red pepper, and celery seeds to a boil over medium-high heat.
  2. Cook until vegetables are crisp-tender and sugar is dissolved, about 5 minutes.
  3. Remove from heat, and stir in turmeric.
  4. Let cool completely. Refrigerate for up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/deviled-eggs-radish-chow-chow/