Abby Fisher's Chow Chow

pulled from: https://www.npr.org/2014/02/05/271531627/a-meal-to-honor-early-african-american-cookbook-authors

Fisher won medals for her condiments, so her chow chow was an easy choice. Her recipe called for 4 gallons of cucumber, a gallon of cider vinegar and similarly large quantities of everything else. I cut the recipe down and somewhat reduced the proportion of vinegar. In addition to fish, this would be good with chicken or other meat, or beans.

Makes about 3 cups

Half a head (about 4 cups) green cabbage, thinly sliced
1/4 cup coarse salt
1 pint cider vinegar
2 cucumbers cut in small dice
2 cucumbers grated with a medium hole on a box grater
1 to 2 onions, finely chopped or grated
scant 1/2 cup brown sugar
        (original called for 3/4 c.  I thought it would be too much and I like my result)
3/4 teaspoon cayenne
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons turmeric
2 cups wine vinegar (or use part vinegar and part water if you prefer it less pungent)

Toss the cabbage and salt together. Let sit at room temperature for 4 hours or overnight in the refrigerator.

Bring the cider vinegar to a boil. Add the cabbage, including the accumulated juices, the cucumbers, onions, brown sugar, cayenne, pepper, turmeric and wine vinegar to the pot with the cider vinegar. Bring to a simmer over high heat. Lower the heat and simmer for about an hour, stirring occasionally, until the liquid has reduced substantially. Let cool. Serve as a condiment.