Chow-Chow (Pickled Vegetable Relish)

Ingredients

• 1 quart Small green tomatoes (Approximately 2 lbs. Original recipe calls for 2 quarts.)
• 6 small Small pickling cucumbers (Approximately 1 lb. Original recipe calls for 12 small cucumbers.)
• 2 medium Red bell peppers
• 0.5 medium head Cauliflower (Approximately 1 lb florets. Original recipe calls for 1 whole cauliflower.)
• 1 bunch Celery (Approximately 1 lb. Original recipe calls for 2 bunches.)
• 0.5 pint Small pickling onions (Approximately 0.5 lb. Original recipe calls for 1 pint.)
• 1 quart Green beans (string beans) (Approximately 1 lb. Original recipe calls for 2 quarts.)
• 0.5 cup Kosher salt (For brining, plus more to taste if needed.)
• 1 quart White vinegar (Approximately 4 cups. Original recipe calls for 1 gallon.)
• 2 tablespoons Mustard seed (Original recipe calls for 1/4 lb (approx 4 oz).)
• 1 tablespoon Turmeric powder (Original recipe calls for 2 oz.)
• 1.5 teaspoons Ground allspice (Original recipe calls for 1/2 oz.)
• 1.5 teaspoons Ground black pepper (Original recipe calls for 1/2 oz.)
• 1.5 teaspoons Ground cloves (Original recipe calls for 1/2 oz.)

Instructions

1. 1Wash all vegetables thoroughly. Cut the small green tomatoes, cucumbers, red bell peppers, celery, and green beans into small, bite-sized pieces (approximately 1/2 to 3/4 inch). Break the cauliflower into small florets. Peel the small onions and leave them whole if very small, or halve/quarter if larger.
2. 2Place all the cut vegetables into a very large non-reactive bowl or pot. Sprinkle the 1/2 cup of kosher salt evenly over the vegetables, tossing well to ensure all pieces are coated. Cover the bowl and let the vegetables stand at room temperature for twenty-four hours. This brining process draws out excess water and helps preserve the crispness of the vegetables.
3. 3After twenty-four hours, drain the vegetables thoroughly. You can place them in a colander and press gently to remove as much liquid as possible. Rinse the vegetables briefly under cold running water to remove excess salt, then drain again very well. Pat dry with paper towels if desired.
4. 4In a large non-reactive pot, combine the white vinegar, mustard seed, turmeric powder, ground allspice, ground black pepper, and ground cloves. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the spices. This should take about 10 minutes.
5. 5Carefully add the drained vegetables to the boiling spiced vinegar mixture. Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender-crisp but not mushy. This will take approximately 20-30 minutes. The exact cooking time will depend on the size of your vegetable pieces and your desired texture. Taste and adjust seasoning if necessary, adding a pinch more salt if desired.
6. 6Remove the pot from the heat and let the Chow-Chow cool completely. Once cooled, transfer the Chow-Chow and its liquid into clean, sterilized jars. Seal tightly and refrigerate. For best flavor, allow the Chow-Chow to meld for at least 24 hours before serving. It will keep in the refrigerator for several weeks.