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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).

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Chow Chow Pickles Recipe