Cauliflower Chowchow
Ingredients: 4 large cauliflowers
12 large green tomatoes, sliced
2 kg very small white onions, peeled
4 cups pickling cucumbers (not over 6cms long)
1 kg young green beans, cut into 3 cm tablespoon lengths
2 tablespoons salt
6 red peppers, seeded and cut into matchsticks
2 green peppers, seeded and cut into matchstick
3 small red chilli peppers, seeded and chopped
2 garlic cloves, crushed
1/2 cup sugar
1/4 cup mustard seed
2 tablespoons each of whole allspice, ceelery seed, whole cloves, and
turmeric
3/4 cup mild mustard
Cider vinegar
 Steps 1. Separate the cauliflower into small
fowerettes, chopping the stems and core into small even pieces.
2. Put the cauliflower in a large enamelled saucepan, and add the
tomatoes, onions, cucumbers and beans. Sprinkle with the salt and let
stand for 24 hours.
3 Drain the vegetables well and add the peppers, garlic and sugar.
4 Mix the mustard seed, allspice, celery, seed, cloves and turmeric into
the mustard and add this to the vegetable mixture.
5 Add enough cider vinegar just to cover.
6 Simmer the mixture, stirring frequently but carefully until the
cauliflower and beans are just tender.
7 Pour the chowchow into hot, sterilized jars and seal.
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