Cucumber Chow Chow Recipe

Cucumber Chow Chow

Doesn't it look pretty? So bright and inviting. This will last a few months in the fridge, all sealed up properly.

Let’s take a closer look at the ingredients in this Bell and banana peppers along with fresh cucumber and basil


Vinegar


Scientists are now finding that daily intake of vinegar can reduce body fat. Vinegar helps reduces blood sugar spikes after a meal, which can in turn help with weight loss. Simply take two tablespoons of organic white vinegar or apple cider vinegar after every meal.

Cucumbers:


They are an excellent source of caffeic acid and vitamin C, two antioxidants with anti-inflammatory properties that help fight oxidative stress and reduce signs of aging. Cucumbers are also packed with water, which means better skin, better hydration, and better removal of toxins from the body.

Lemons:

They are often used in detox diets because of their ability to aid in digestion, clean the system, and flush out unwanted toxins from the body. Lemons are high in pectin fiber, which absorbs water and flushes it out of your system, which helps you lose weight.

Red peppers:

Organic bell peppers are a great source of vitamin C, with an impressive 120mg per cup, which is 200% of the recommended daily value. Vitamin C, and other antioxidants in bell peppers contribute to a healthy immune system, which helps our body combat disease.

Basil:

Basil is known to have potent antioxidant properties. This means that it can help prevent damage from cancer-causing free radicals.

Cucumber Chow Chow Recipe


Chow Chow is a quickly pickled relish made with a combination of vegetables. Our version includes a mixture of bell and banana peppers along with fresh cucumber and basil.

Ingredients

⏩½ cup white vinegar
⏩½ cup lemon juice
⏩2 tablespoons white sugar
⏩1 teaspoon salt
⏩1 teaspoon crushed red pepper (if desired for some heat)
⏩½ cucumber, diced
⏩2 bell peppers, diced – Use red, yellow, or orange, or a combo. Green is fine, but the color will be boring.
⏩3 banana peppers, diced
⏩1 teaspoon fresh chopped basil

Cooking Directions

Add the vinegar, lemon juice, sugar, salt, and crushed red pepper (if using) to a wide pan. Bring to a quick boil, then reduce heat and simmer about 5 minutes, or until the liquids reduce by about a half.
Add the cucumber and peppers. Stir and cook a couple of minutes. Remove from heat. Let sit about 30 minutes to get that quick pickling. Stir in the basil and serve. You can store this in the fridge for at least a month or longer.
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