Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Chowchow
Ingredients:
2 cups of each of the following (16 cups total):
cabbage, cored and chopped
carrots, peeled and sliced
cucumbers, sliced
green beans, cut
green tomatoes, chopped
lima beans
onions, peeled and sliced
sweet peppers, seeded, cored and chopped
11⁄2 cups canning and pickling salt
2 quarts water
Pickling Solution
2 tbsp. celery seed
4 tbsp. mustard seed
4 cups white vinegar (5% acetic acid)
2 cups water
4 cups sugar
4 tsp. turmeric
Method:
Wash and prepare vegetables, remove blossom ends from cucumbers.
Soak cabbage, cucumbers, onions, peppers and tomatoes overnight in the refrigerator in a brine of 11⁄2 cups salt to 2 quarts water.
Drain.
Cook lima beans, green beans and carrots until tender.
Drain.
Mix soaked and cooked vegetables with remaining ingredients in a large kettle and boil 10 minutes.
Pack hot into clean, hot pint jars, leaving 1⁄2-inch headspace.
Remove air bubbles with a rubber spatula.
Wipe jar rims clean with a damp cloth.
Cap jars with pretreated lids.
Adjust lids.
Process in a boiling water canner: 10 minutes for pints.
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