Chow Chow Pickles Recipe
Ingredients
| 1 1/2 pounds 2-inch cucumbers, halved length wise | ||
| 6 green peppers, cut in strips | ||
| 4 cups green beans cut in 3/4-inch pieces | ||
| 1 small head cauliflower, broken into flowerets | ||
| 2 cups small onions | ||
| Water | 4 Cup (16 tbs) | |
| Pickling salt | 1 Cup (16 tbs) | |
| Packed brown sugar | 4 Cup (16 tbs) | |
| Vinegar | 3 Cup (16 tbs) | |
| Dry mustard | 1/4 Cup (16 tbs) | |
| Turmeric | 2 Teaspoon | |
Directions
In large kettle combine cucumbers, green peppers, green beans, cauliflowerets, and onions; stir in the 4 cups water and pickling salt.
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).
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).
Chef
