Linda Kauppinen


This canning project works well in late summer as gardening begins to wind down. Chow chow does not require the youngest , tiniest vegetables, so it is a way to use the last of the seasons yield.

★★★★★ 1 vote


4 c
lima beans
4 c
green string beans
2 c
yellow wax beans
2 c
cabbage, chopped
4 c
cauliflower florets
4 c
carrots, sliced
4 c
celery, cut in chunks
4 c
red and green peppers, chopped
4 c
small white onions
4 c
cucumbers, cut in chunks
4 c
corn kernels
4 c
granulated sugar
3 c
apple cider vinegar
1 c
1 Tbsp
pickling spice
1 Tbsp
mustard seed
1 Tbsp
celery seed


1Cook each vegetable separately until tender but not mushy.
When each one is finished lift out of hot water with slotted spoon and rinse with cold water to stop its cooking and preserve its color.
Drain, then layer into a large pan.
2Combine the sugar, vinegar, water and spices in a 15 quart stockpot (or do half a batch at a time in an 8 quart kettle) and bring to a boil.
Make sure the sugar is fully dissolved, then spoon all the vegetables(or half of them,depending upon the size of the kettle) into the syrup and boil for 5 minutes.
3Stir gently only to mix the vegetables well.
Spoon into hot sterilized jars and seal.

About this Recipe

Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Heirloom
Hashtags: #vegetables, #chow, #mixed