Name: Chowchow
Prep time: 1 h 25 min
Total time: 9 h 35 min
Yield: 6 pints
Ingredients: 3 larges onions, cut up; 4 mediums green tomatoes, cored and cut up; 4 mediums green sweet peppers, stemmed, seeded, and cut up; 2 mediums red sweet peppers, stemmed, seeded, and cut up; 2 mediums carrots, cut up; 12 ounces green beans, cut into 1/2-inch pieces (2 cups); 2 cups small cauliflower florets; 1 ½ cups fresh corn kernels (about 3 ears); ¼ cup pickling salt; 3 cups sugar; 2 cups vinegar; 1 cup water; 1 tablespoon mustard seeds; 2 teaspoons grated fresh ginger (optional); 1 ½ teaspoons celery seeds; ¾ teaspoon ground turmeric

Directions

Step 1

Using a coarse blade on a food grinder, grind onions, tomatoes, sweet peppers and carrots. (Or use a food processor to process onions, tomatoes, sweet peppers and carrots in batches until finely chopped.) Transfer ground or chopped vegetables to an extra-large nonmetal bowl. Add green beans, cauliflower and corn. Sprinkle vegetables with pickling salt; cover. Allow to stand at room temperature for 8 to 24 hours.

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Step 2

Transfer vegetable mixture to a large colander set in sink. Rinse with cold water; drain.
Step 3

Transfer drained vegetables to an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot. In a medium bowl, combine sugar, vinegar, the water, mustard seeds, ginger (if using), celery seeds and turmeric; pour over vegetables. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
Step 4

Ladle hot mixture into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
Step 5

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

Per Serving:

35 calories; carbohydrates 8g; insoluble fiber 1g; sugars 7g; vitamin a 340.1IU; vitamin c 10mg; niacin equivalents 0.2mg; folate 8.1mcg; sodium 63mg; potassium 56mg; calcium 10.1mg; iron 0.2mg.

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Ingredients

Directions

Nutrition Facts