- 2 cups [500 mL] prepared cucumbers* [approximately 2 medium-size cucumbers]
- 1 1/2 cups [375 mL] chopped sweet red peppers
- 1 1/2 cups [375 mL] chopped cabbage
- 1 1/2 cups [375 mL] chopped onions
- 1 1/2 cups [375 mL] chopped green tomatoes
- 1 cup [250 mL] pickling salt
- 8 cups [2 L] water
- 1 1/2 cups [375 mL] string bean slices
- 1 1/2 cups [375 mL] carrot dices
- 3 cups [750 mL] white vinegar
- 2 1/2 cups [500 g] sugar
- 1 cup [250 mL] water
- 3 tablespoons [45 mL] mustard seeds
- 2 tablespoons [30 mL] celery seeds
- 1 tablespoon [15 mL] turmeric
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- *Rinse and coarsely chop cucumbers [do not peel cucumbers].
- Measure 2 cups [500 mL] chopped cucumber.
- Into a large bowl, mix together chopped cucumbers, sweet red peppers, cabbage, onions and green tomatoes.
- Sprinkle with pickling salt and pour in 8 cups [2 L] water; cover and leave to rest overnight.
- Drain and rinse vegetables; drain well.
- Boil together string bean slices and carrot dices for 2 minutes; drain.
- Into 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.
- Add drained vegetables; slowly boil for 30 to 40 minutes.
- Meanwhile, fill a large jar casserole [one with a stand] with water.
- Arrange jars into casserole stand; boil over high heat.
- Boil center lid pieces for 5 minutes, to soften sealing edge.
- Fill hot jars with hot chow chow, leaving 1/2 inch [1.3 cm] free space on top.
- Remove air; fill free space and wipe jar tops.
- Arrange center lid pieces over jars; loosely screw rings with the tip of your fingers.
- Arrange filled jars into jar casserole.
- Boil for 10 minutes.
- Remove jars from casserole; leave to cool for 24 hours.
- Thighten rings if needed.
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