Chow Chow

Name: Chow Chow
Ingredients: 2 heads cabbage; 6 heads cauliflower; 8 peppers (red and green); 35 small green tomatoes; 30 onions, cut up or 1 to 2 lb. pickling onions, very small ones; 1 stalk celery; 1/2 lb. carrots; 1 doz. small pickling cukes, peeled; 2 handfuls pickling salt (no iodine); 4 c. vinegar (definitely not Heinz, too strong); 3 1/2 c. sugar; 1 1/2 tsp. turmeric; 1 (12 oz.) French's prepared mustard; 2 Tbsp. flour

14 ingredients

14 steps

Ingredients

2 heads cabbage
6 heads cauliflower
8 peppers (red and green)
35 small green tomatoes
30 onions, cut up or 1 to 2 lb. pickling onions, very small ones
1 stalk celery
1/2 lb. carrots
1 doz. small pickling cukes, peeled
2 handfuls pickling salt (no iodine)
4 c. vinegar (definitely not Heinz, too strong)
3 1/2 c. sugar
1 1/2 tsp. turmeric
1 (12 oz.) French's prepared mustard
2 Tbsp. flour

Directions

1

Cut up vegetables coarsely and put in large container.
2

Put in pickling salt.
3

Add 2 trays of ice cubes, mix through.
4

Cover with cloth and let stand overnight in a very large canner (15 1/2-quart or larger).
5

In morning, make syrup of vinegar, sugar, turmeric and mustard.
6

Cook down until mixed throughly.
7

Mix flour in some syrup and then add to the syrup in pot (canner).
8

Cook until clear by boiling.
9

Turn heat down.
10

Fill a colander with vegetables and then add to syrup.
11

Do this until all vegetables are in canner.
12

Cook until it comes to a boil.
13

Boil slowly for 5 minutes, no longer. Fill clean, sterilized jars and seal.
14

Yields 16 to 20 pints.