Mustard Pickle or Chow Chow

By kstetler

Ingredients

• 1 pint or more of cucumbers, sliced
• 1 pint of pickling onions
• 1 cup of string beans, cut in halves
• 1 pint of green tomatoes, sliced
• 1 pint of cauliflower, cut in small pieces
• 3 sweet red peppers, chopped
• 3 green peppers, chopped
• 1 1/2 cups flour
• 6 Tbsp dry mustard
• 1 1/2 Tbsp turmeric
• 2 cups mild cider vinegar
• 2 quarts malt cider vinegar
• 2 1/2 cups sugar
• 3 Tbsp celery seed

Details

Servings 6

Preparation

Step 1

Put cucumbers in an acid proof bowl and cover 12 hours with a 10% brine (6 Tbsp salt per quart water). Drain and set aside.
Combine remaining vegetables. Pour boiling salted water (1 tsp salt to 1 quart water) over them and bring back to a boil. Drain.
Combine the flour, mustard, turmeric and first 2 cups of vinegar and stir until smooth. Bring the remaining 2 quarts of vinegar to a boil with the sugar and celery seed. Add the flour mixture, stirring constantly. When thickened and smooth, combine with all the vegetables.
Pack into sterilized jars and seal. Process 15 minutes in a boiling water bath.