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Pickle
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
Chow Chow Pickles
| 2 cups ( 375 g ) dried kidney beans |
2 medium ( 300 g ) red peppers, chopped |
| 2 medium ( 300 g ) green peppers, chopped |
¼ medium ( 500 g) cauliflower, chopped |
| 400 g green beans, chopped |
1 litre ( 4 cups ) brown vinegar |
| 1 ½ cups brown sugar, firmly packed |
2 tablespoons dry mustard |
| ¼ cup white mustard seeds |
2 teaspoons turmeric |
| 310 g can corn kernels, drained |
¼ cup plain flour |
| 1/3 cup water |
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Cover kidney
beans with water in bowl, cover, stand overnight; drain next day. Add beans to a large
saucepan of boiling water and boil for about one hour, or until tender. Drain.
Boil, steam
or microwave, peppers, cauliflower and green beans until just soft.
Combine
vinegar, brown sugar, dry mustard, mustard seeds and turmeric in a large saucepan, stir
over heat, without boiling, until sugar is dissolved. Add kidney beans and vegetables with
blended flour and water, and stir over the heat until mixture boils and thickens. Pour
into hot sterilized jars, and seal when cold.
Makes about seven cups.
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