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Chowchow

3 lg onions, cut up
4 med green tomatoes, cored and cut up
4 med sweet green peppers, cut up
2 med sweet red peppers, cut up
2 med carrots, peeled and cut up
2 cup green beans (about 12 oz), cut in 1/2" pieces
2 cup small cauliflower flowerets
1 1/2 cup fresh corn kernels (3 ears)
1/4 cup pickling salt
3 cup sugar
2 cup vinegar
1 cup water
1 tablespoon mustard seed
2 tsps grated ginger root, optional
1 1/2 tsps celery seed
3/4 tsp turmeric

Using a coarse blade of a food grinder, grind onions, tomatoes, peppers, and carrots. Combine with green beans, cauliflower, and corn in a nonmetal bowl. Sprinkle with pickling salt; let stand overnight.

Rinse and drain mixture. Transfer to an 8- to 10-quart Dutch oven or kettle. Combine sugar, vinegar, water, mustard seed, ginger root (if desired), celery seed, and turmeric, pour over vegetables. Bring mixture to boiling; boil gently for 5 minutes.

Ladle hot mixture into hot, clean pint jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool on racks.

Makes 6 pints (84 two-tablespoon servings).

NOTE:
Chowchow is a mustard-spiked, pickled mixture of vegetables. The recipe is believed to have been brought to America by Chinese railroad workers.