Hot Pickle Mix {Chow Chow}

Hot Pickle Mix

I first decided to make this back in 2012. We love it to this day and everyone "gobbles" it up! I love that you can chose your vegetables and go from there.  Some call this 'chow chow' but, I stick to the name Ball gives it:  "Hot Pickle Mix" because the horseradish gives everything in the jar a nice little "bite" ~Enjoy! Diane 

Hot Pickle Mix {aka Chow Chow} 

You can make any combination you like...   

FILLING: 
Green beans cut, parboiled
Bell pepper slices, raw
Broccoli flowerets, parboiled
Cauliflower flowerets, parboiled
Carrot slices, parboiled
Celery strips, raw
Cucumber slices, raw
Mushrooms, parboiled
Okra, blanched
Onion pieces, blanched
Zucchini slices, raw
Green cherry tomatoes, raw

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BRINE:  
1 tsp. salt per qt. jar
2 cloves garlic per qt. jar
5 peppercorns per qt. jar
1 hot pepper per qt. jar
1/4 tsp. mustard seed per qt. jar
1 sm. piece fresh horseradish per qt. jar

Select any combination of the above vegetables. Wash and cut into uniform size pieces. Leave vegetables raw or cook as suggested. Pack vegetables in colorful layers in clean, hot sterilized jars. Add salt, garlic, hot pepper and remaining seasonings to each jar.
Mix equal parts of heated water and white vinegar and pour over vegetables, leaving 1/2 inch head space; seal with lids and rings. Process in boiling water bath for 20 minutes. *Or according to regs. in your area.

Recipe Adapted from: Ball Blue Book of Canning 
Photos by: Diane Baker for Canning and Cooking at Home