Chow

Ingredients

• 2 cups prepared cucumbers* [approximately 2 medium-size cucumbers]
• 1½ cups sweet red peppers, chopped
• 1½ cups chopped cabbage
• 1½ cups chopped onions
• 1½ cups chopped green tomatoes
• 1 cup pickling salt
• 8 cups water
• 1½ cups string beans, diced
• 1½ cups carrots, diced
• 3 cups white vinegar
• 2½ cups sugar
• 1 cup water
• 3 tbsp mustard seeds
• 2 tbsp celery seeds
• 1 tbsp turmeric
  

Method

1. Wash and coarsely chop cucumbers [do not peel cucumbers].
2. Measure 2 cups [500 ml] cucumbers.
3. In a large bowl, mix together cucumbers, sweet red peppers, cabbage, onions and tomatoes.
4. Add pickling salt and 8 cups [2 L] water; cover and leave to rest overnight.
   Canning:
5. Drain and rinse vegetables; drain well.
6. Boil string beans and carrots for 2 minutes; drain.
7. In a large stainless steel or enamel casserole, mix together vinegar, sugar, remaining 1 cup [250 ml] water, mustard seeds, celery seeds and turmeric; bring to a boil.
8. Add vegetable mixtures; slowly boil for 30 to 40 minutes.
9. Fill a large pot [one with a stand] with water.
10. Arrange jars in pot; boil over high heat.
11. Boil caps for 5 minutes, to soften sealing edge.
12. Fill hot jars with chow chow, leaving 1/2 an inch [1.3 cm] free space on top.
13. Remove air; adjust free space and wipe jar tops.
14. Center lids on jars; screw rings with the tip of your fingers [not too tight].
15. Repeat with remaining ingredients.
16. Arrange filled jars in pot.
17. Boil for 10 minutes.
18. Remove jars from pot; cool for 24 hours.
19. Tighten lids if needed.

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