Pennsylvania Dutch Chow-chow |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 16 |
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You can scale this recipe down. The pickling juices is what makes this special. This is served as a side dish Ingredients:
• 1 pound bag dried navy beans |
• 1 pound bag dried red kidney beans |
• 1 quart lima beans (about 5 pounds unshelled) |
• 2 pounds stringbeans (combination of yellow and reen) |
• 1 large head cauliflower |
• 1 medium head celery |
• 4 large sweet red peppers |
• 4 large sweet green peppers |
• 1 quart (2 pounds) carrots |
• 1-1/2 cups small boiling onions (can used canned cocktail onions, rinsed and drained) |
• 1-1/2 cups small sweet gherkins (can used canned, rinsed and drained) |
• 1 gallon white vinegar |
• 6 cups granulated sugar |
• 1/4 cup coarse canning or kosher salt, more or less to taste |
Directions:
1. Cook dried beans separately, according to package directions, until tender. Rinse with cold water and drain. Set aside. Cook all other fresh vegetables separately until crisp-tender; drain and immerse immediately in ice water. This will stop cooking and help retain color. Set aside.
2. Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add all vegetables, including canned onions and gerkhins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)
3. Note: Recipe can be made in smaller amounts and kept in the refrigerator for several months.
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