Chowchow

Serves: approx 7 pints

Ingredients

1 medium cabbage --chopped
2 qts 6 medium onions --chopped
6 green peppers --coarsely chopped
6 sweet red peppers --coarsely chopped
1 quart chopped green tomatoes
1/4 cup pickling salt
2 tablespoon prepared mustard
6 cups vinegar --5% acidity
2 1/2 cups sugar
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
2 tablespoons mustard seeds
1 tablespoon mixed pickling spices

Method

  1. Combine cabbage, onion, peppers, tomatoes, and salt in large bowl. Cover; let stand overnight.
  2. Drain. Mix mustard with a little vinegar in kettle; add remaining vinegar, sugar, turmeric, ginger, mustard seeds, and pickling spices; simmer 20 minutes.
  3. Add vegetables; simmer 10 minutes.
  4. Immediately ladle into 7 hot, sterilized pint jars, filling to within 1/4-inch from the top. Adjust lids. Process in boiling water 5 minutes. Start to count the processing time when water in canner returns to boiling.
  5. Remove jars. Cool on wire racks 12 to 14 hours. Check jars for airtight seal.

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