Green Tomato 'Chow Chow'
Chunky Mustard Pickles
-Peel cucumbers (not zucchini) and remove seeds. Cut into 1/2 inch cubes and add with onions and salt into a glass bowl- let stand for 1 hour and drain. Place 7 clean 500ml mason jars in boiling water canner. As well as snap lids in hot water - not boiling.
-Combine sugar , flour, mustard, ginger and tumeric in sauce pan while gradually adding the water and vinegar. Bring to boil and stir constantly for about 5 mintues or until thickened. Add in the cucmbers and onions as well as the red pepper and return to a boil while stirring constantly.
-Ladle hot mixture into hot jars with 1.2 space at the top. Remove air bubbles and clean rim of jar and place snap lid on firmly.
-Boil filled jars for 15 minutes then remove without tiltling and let sit for 24 hours.
Recipe Provided By: Bernardin: Guide to Home Prederving