Yield: 7-8 Pint jars
Ingredients:
- 2 cups celery, chopped
- 2 cups green and red sweet peppers, chopped
- 2 cups carrots, sliced
- 1 cup whole kernel sweet corn
- 3 cups green beans
- 2 cups lima beans
- 2 cups red kidney beans, rinsed and drained
- 1 cup navy beans, rinsed and drained
Ingredients for the brine:
- 2½ cups water
- 2½ cups vinegar
- 5 cups sugar
- 2 tbsp. mustard seeds
- 1 tbsp. celery seeds
- 1 tbsp. turmeric powder
- 2 tsp. salt
Directions:
- Wash, chop and prepare the veggies. Cook them separately in a bit of water until tender, but NOT SOFT, or they will get mushy. Drain and put them into a large bowl.
- Loosely fill sterile jars with the chow chow mixture.
- For brine, mix all of the ingredients in a cooking pot. Bring it to a rolling boil and then fill the jars with the hot liquid, leaving a little bit of headspace.
- Wipe the rims with a clean cloth. Place the lids and bands on top and fingertip tighten to secure the lid.
- Place in boiling water for 6 minutes. Remove the jars, place on a heat-proof surface and do not disturb for 24 hours.
- Make sure they have a good seal, and store the jars in a cool, dry place for up to a year or two.
