Dining and Cooking
Original Collections

Chowchow

Ingredients

  • 4 cups string beans, trimmed and cut into 1-inch lengths
  • ½ head cauliflower, broken into small flowerets
  • 1 ½ cups fresh corn kernels
  • 1 ½ cups fresh or frozen lima beans
  • 6 cups cider vinegar
  • 1 cup sugar
  • ⅓ cup kosher salt
  • 5 tablespoons dry mustard
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds
  • 1 ½ teaspoons turmeric
  • 4 cups green tomatoes, cut into 1-inch chunks
  • 2 green bell peppers, stemmed, seeded and cut into 1/2-inch dice
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch dice
  • 2 red onions, peeled and cut into 1/2-inch dice
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      300 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 36 grams sugars; 7 grams protein; 2694 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 pint jars

Preparation

  1. Bring a large kettle 1/4 full of salted water to a boil. Add the string beans, cauliflower, corn and fresh limas (if using frozen limas, do not add yet) and cook until just tender, about 5 minutes. Drain and plunge the vegetables into cold water to stop the cooking. When cool, drain again and set aside.
  2. Return kettle to the stove and add the vinegar, sugar, salt, dry mustard, celery seeds, mustard seeds and turmeric. Bring just to a boil. Add the tomatoes, red and green bell peppers and onions. (If you are using frozen limas, add them now.) Simmer for 10 minutes. Add the cooled vegetables to the pot and cook another 10 minutes.
  3. Have ready 8 hot, sterilized pint (2-cup) canning jars and lids. (See pickled peppers for sterilizing instructions.) Pour chowchow into the jars, leaving about 1/4inch of space below the lip. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
  4. Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch — work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
  5. Using tongs, remove jars from kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.

45 minutes

Dining and Cooking