How to make it

  • Cut tomatoes, peppers, cucumbers, and cauliflower in medium pieces. Add onions.
  • Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain.
  • Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.
  • Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes.
  • Yield: 4 pints

Reviews & Comments 1

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  • juliecake 17 years ago
    Sounds very good. Is this the real sour tangy type such as Cross and Blackwell's chow chow?
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