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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This has everything in it but the kitchen sink. My mom's recipe. We make this every year when the garden is finishing up. This is a sweet chow chow, not hot. Ingredients:
2 cups thinly sliced cucumbers |
2 cups chopped green peppers |
2 cups chopped cabbage |
2 cups sliced onions |
2 cups chopped green tomatoes |
1 1/2 cups salt |
2 quarts water |
2 cups fresh baby lima beans |
2 cups cut fresh green beans |
2 cups sliced carrots |
2 cups water |
1 quart white vinegar |
4 cups sugar |
2 cups water |
1/4 cup mustard seeds |
2 tablespoons celery seeds |
1 tablespoon ground turmeric, plus |
1 teaspoon ground turmeric |
Directions:
1. Add cucumbers, green pepper, cabbage, onion, and tomatoes in a large non-metal container (I use a huge tupperware container).
2. Dissolve the salt in 2 quarts of water; pour salt water over the vegetables; cover and let stand 8-10 hours.
3. Drain well.
4. Add lima beans, green beans, carrots, and 2 cups water to a large saucepan; cook 20 minutes or so or until crisp-tender; drain.
5. Combine all the vegetables and the remaining ingredients in a large pot.
6. Bring to a boil; boil for 10 minutes.
7. Pack vegetables into hot sterilized jars, leaving 1/4 inch headspace.
8. Cover with lids and screw bands on tight.
9. Process in boiling water bath for 15 minutes.
10. Let cool.
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