Chow Chow Pickles
|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|
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).