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Chow Chow Pickles Recipe
|Cucumbers||1 1⁄2 Pound, halved lengthwise (2 Inch Size)|
|Green peppers||6 , cut into strips|
|Green beans||4 Cup (64 tbs), cut into 3/4 inch pieces|
|Cauliflower head||1 Small, broken|
|Small onions||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Pickling salt||1 Cup (16 tbs) (Soaked in brine and brine discarded)|
|Packed brown sugar||4 Cup (64 tbs)|
|Vinegar||3 Cup (48 tbs)|
|Dry mustard||1⁄4 Cup (4 tbs)|
|Ground turmeric||2 Teaspoon|
Serving size: Complete recipe
Calories 4529 Calories from Fat 36
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 643.2 mg26.8%
Total Carbohydrates 1092 g364%
Dietary Fiber 51.5 g206%
Sugars 947.7 g
Protein 43 g85.6%
Vitamin A 82.4% Vitamin C 1706.3%
Calcium 127.7% Iron 108.2%
*Based on a 2000 Calorie diet
Let stand in cool place for 2 to 3 hours.
Drain; cover with boiling water.
Let stand 10 minutes; drain.
Combine brown sugar, vinegar, dry mustard, and turmeric; cook and stir till sugar is dissolved.Add to vegetables; heat to boiling.
Pack hot vegetables into hot pint jars, leaving 3/4-inch headspace.
Fill with vinegar mixture, leaving 1/2-inch head-space.
Carefully wipe jar rims; adjust lids.
Process in boiling water-bath canner for 5 minutes (start timing when water covering jars returns to boiling).