Spicy Corn and Cabbage Chow Chow

Recipe by Ric Orlando

Serves 6-12

6 ears of fresh corn

2 medium head of napa, savoy or white cabbage, diced small

1 fresh hot pepper (your choice), cut into rings

1/4 cup red bell pepper, cut in 1 inch strips

2 medium tomatillos, cut in thin rings

1 rib celery, cut into 1/2 inch pieces

1 red onion, cut into 2 inch pieces

1 sprig fresh thyme

2 tablespoons sea salt

3 cups cider vinegar

3/4 cups evaporated cane juice (organic sugar)

8 cloves

1 cinnamon stick

4 allspice berries

Cut the corn from the cob using a thin bladed, sharp knife. Put it in a large, nonreactive bowl with the rest of the vegetables and the fresh thyme. Add the salt and stir to coat. Let stand at room tempersature for 15 minutes while your prepare the brine. Rinse well with cold water and return to the bowl. Bring the rest of the ingredients to the boil and stir to dissolve the sugar. Pour the boiling brine over the vegetables. Stir gently to coat. Allow to cool completely in the workbowl, Transfer to a clean glass container. Store covered in your refrigerator for up to 2 months.