Chowchow is a mustard-spiked, pickled mixture of vegetables. The recipe is believed to have been brought to America by Chinese railroad workers.
3 large onions, cut up
4 medium green tomatoes, cored and cut up
4 medium sweet green peppers, cut up
2 medium sweet red peppers, cut up
2 medium carrots, peeled and cut up
2 cups green beans (about 12 oz), cut in 1/2″ pieces
2 cups small cauliflower flowerets
1-1/2 cups fresh corn kernels (3 ears)
1/4 cup pickling salt
3 cups sugar
2 cups vinegar
1 cup water
1 tablespoon mustard seed
2 teaspoons grated ginger root, optional
1-1/2 teaspoons celery seed
3/4 teaspoon turmeric
Using a coarse blade of a food grinder, grind onions, tomatoes, peppers, and carrots. Combine with green beans, cauliflower, and corn in a nonmetal bowl. Sprinkle with pickling salt; let stand overnight.
Rinse and drain mixture. Transfer to an 8- to 10-quart Dutch oven or kettle. Combine sugar, vinegar, water, mustard seed, ginger root (if desired), celery seed, and turmeric, pour over vegetables. Bring mixture to boiling; boil gently for 5 minutes.
Ladle hot mixture into hot, clean pint jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool on racks.
Makes 6 pints (84 two-tablespoon servings).