Home › Preserving and Canning › Chow Chow

Chow Chow

1 quart small white onions 1 quart small cucumbers 2 heads cauliflower 3 green peppers 1 quart vinegar 6 tablespoons mustard 3 tablespoons flour 1 cup sugar 1 tablespoon turmeric Peel onions and add cucumbers, cauliflower separated into flowerlets and sliced green peppers. Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, and drain again. Boil vinegar in kettle and add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized jars.