Ghowchow Recipe
Ingredients
| Cabbage | 1 Medium, chopped | |
| Cucumbers | 4 Cup (16 tbs), chopped | |
| 6 green peppers, seeded and chopped | ||
| 4 cups chopped green tomatoes | ||
| Pickling salt | 1/4 Cup (16 tbs) | |
| Dry mustard | 2 Teaspoon | |
| Cider vinegar | 6 Cup (16 tbs) | |
| Sugar | 2 1/2 Cup (16 tbs) | |
| Turmeric | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Mustard seed | 1 Tablespoon | |
| Celery seed | 1 Tablespoon | |
| Mixed spices | 1 Tablespoon | |
Directions
Combine vegetables and mix with salt.
Cover and let stand overnight.
Drain juices.
Mix mustard with 1 tablespoon of vinegar into a smooth paste.
Add to remaining vinegar in a large, heavy kettle along with remaining ingredients, except cabbage mixture.
Simmer for 20 minutes; add cabbage mixture.
Simmer 10 minutes more.
Simmer remainder while packing relish into hot, sterilized jars.
Fill within 1/8 inch of the top, being certain liquid covers pickles.
Wipe jar lid clean and seal with sterilized ring and lid.
Repeat until all relish is used.
Cover and let stand overnight.
Drain juices.
Mix mustard with 1 tablespoon of vinegar into a smooth paste.
Add to remaining vinegar in a large, heavy kettle along with remaining ingredients, except cabbage mixture.
Simmer for 20 minutes; add cabbage mixture.
Simmer 10 minutes more.
Simmer remainder while packing relish into hot, sterilized jars.
Fill within 1/8 inch of the top, being certain liquid covers pickles.
Wipe jar lid clean and seal with sterilized ring and lid.
Repeat until all relish is used.
Chef
