Chow-Chow From Rock

Recipe Ingredients

16 tablespoons	240ml	Green tomatoes (medium)
1		Cabbage
6		Onions (medium)
6		Green peppers
6		Sweet red peppers
1/4 cup	59ml	Flaked pickling salt
2 tablespoons	30ml	Prepared mustard
6 cups	1422ml	White vinegar
2 1/2 cups	495g / 17oz	Sugar
1 1/2 teaspoons	7.5ml	Turmeric
1 teaspoon	5ml	Powdered ginger
2 tablespoons	30ml	Mustard seeds
1 tablespoon	15ml	Celery seeds
1 tablespoon	15ml	Mixed pickling spices - tied in a cheesecloth bag

Recipe Instructions

With a sharp knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid.

Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, turmeric, ginger, mustard seeds, celery seeds,.

Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes.

Remove the cheesecloth spice bag. Pack the vegetables immediately into the clean, hot pint jars, leaving 1/4" headspace. Be sure the liquid covers the vegetable in the jars. Seal. Process 10 minutes in a boiling water bath or steam canner.

Remove and place on wire racks and allow to cool. Then grab your mate, and Chow Chow Chow!

Yields: 6-8 pints

Source:
Robert Seymour

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