Chow Chow


Preserving Method: Water Bath Canning

1. Quarter cucumbers lengthwise; cut crosswise into 1⁄4-inch slices. Layer cucumber slices, onions, tomatoes, and cabbage in a 1-gal. food-grade plastic container with a tight-fitting lid.

2. Dissolve pickling salt in 2 qt. water. Pour salt water over vegetables in container, adding up to 2 cups additional water, if necessary, to cover vegetables; secure lid on container. Chill overnight. Drain; rinse 2 or 3 times under cold running water. Drain and place in a large bowl.

3. Bring a 6-qt. pot of water and 1 Tbsp. kosher salt to a boil. Fill a large bowl with ice water. Blanch green beans in boiling salted water for 2 minutes; transfer beans to ice water with a slotted spoon. Drain and add to cabbage mixture. Repeat procedure with cauliflower. 

4. Bring vinegar to a boil in a large stainless steel or enameled stock pot. Add horseradish and next 3 ingredients; reduce heat, and simmer 3 minutes. Add bell peppers and jalapeño peppers. Return to a boil; add brown sugar, next 3 ingredients, and remaining 1 tsp. kosher salt. Return to a boil; carefully add drained vegetables. Bring to a boil, stirring often. Reduce heat, and simmer, uncovered, 10 minutes or until vegetables are thoroughly heated.

5. Ladle hot chowchow into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

6. Process 1-pt. jars 25 minutes or 1-qt. jars 30 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool