Mustard chow chow pickles

Yield: 6 quarts

Measure Ingredient
1 quart Green cucumbers
\N \N 10% brine solution
2 quarts Green tomatoes
1 quart Yellow wax beans
1 quart Small pearl onions
1½ cup Flour
6 tablespoons Dry mustard
2 quarts Malt cider vinegar
2½ cup Sugar
\N \N Boiling salted water
\N \N [1 t salt per qt]
1 large Cauliflower
2 \N Dozen pickled gherkins
1½ tablespoon Tumeric
2 cups Mild cider vinegar
3 tablespoons Celery seed




Slice the cucumbers unpeeled and cover for 12 hours with a 10% brine in an acid proof bowl. Drain and set aside. Slice the green tomatoes and beans. Peel and slice the onions. Pour boiling salted water over the vegetables and bring back to a boil. Drain. Break the cauliflower into florets and slice the gherkins. Pour boiling salted water over them and bring back to a boil. Drain. Combine all the vegetables.

Combine the flour, mustard, tumeric and first 2 cups of vinegar and stir until smooth. Bring the 2 quarts of vinegar to a boil with the sugar and celery seed. Add the flour mixture, stirring constantly.

When thickened and smooth, combine the vegetables. Pack into sterilized jars and seal. Process 15 minutes in a boiling water bath.

Cool and store 6 weeks in a cool, dark pantry or cellar. Use within one year.

From: The Joy of Cooking Modified and posted by Jim Weller Submitted By JIM WELLER On 04-30-95

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