Chow Chow
 
1 lb.  small white onions (about 2 1/2 cups)
2/3 cup  salt
2   green bell peppers
1   red pepper, sweet or hot
1 lb.  small cucumbers
1 lb.  small green tomatoes (6-8)
1 lb.  string beans (about 3 1/2 cups)
1 medium  sized cauliflower
5 - 6 stalk  celery
2-2/3 cup  water
7 Tbsp  dry mustard
2 tsp  turmeric
1 cup  sugar
2/3 cup  all purpose flour
5-1/3 cup  distilled white vinegar
 
Slice onions. Sprinkle with 1/3 cup salt, and add enough water to cover. 
Remove seeds from peppers and chop. Sprinkle with 1/3 cup salt and add 
enough water to cover. Let onions and peppers stand 24 hours. Then chop 
remaining vegetables into medium sized pieces. Drain brine from onions and 
peppers and add the 2 2/3 cups of water to brine. Parboil all vegetables in 
the diluted brine about 5 minutes. Drain and discard the liquid. Make a 
paste by mixing mustard, turmeric, sugar and flour with a little vinegar. 
Bring the remaining vinegar to a boil and add to paste. Stir until smooth, 
then pour over the drained vegetables and simmer for 20 minutes. Pack into 
hot, sterilized jars. Seal. Process 5 minutes. Makes 8 pints. 
 
>From the "All About Pickling" book. 
 
 
 
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(ID: 80054) Mirror: rec.food.recipes: Mon, Nov 25, 2002


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