Recipe - Chow-Chow

1 ga Cabbage
1 ga Green tomatoes
1 qt Onions
6 Bell peppers
2 Bunches celery
1 cup (scant) salt
3 tablespoon Mustard seed
4 tablespoon Dry mustard
2 tablespoon Ginger
2 tablespoon Cinnamon
1 tablespoon Cloves
1 tablespoon Nutmeg
4 tablespoon Turmeric
2 Hot peppers; minced
(optional)
3 pound Sugar
2 qt Vinegar

Chop, but do not grind vegetables. Reserve and refrigerate celery. Mix all
vegetables, except celery in large pan, sprinkle with salt and let stand
overnight. Next day, drain all vegetables, squeezing out surplus juice. Add
celery. Put all ingredients into large vessel and allow to come to a fast
boil. Spoon into jars, seal and process.

NOTE: Get a book on canning if unsure how to process.

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.