Mustard Chow-chow Recipe

From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
One-half peck green tomatoes; one dozen peppers; two heads cabbage
(medium size); one-half peck onions; one-fourth peck cucumbers. Chop
fine (or, better still, run through a sausage grinder), and mix
thoroughly with three handfuls of salt. Pour all into a thin bag to
drain for twelve hours, or over night. At the end of this time put
sufficient vinegar to cover into a large iron, tin or porcelain
vessel, and add two ounces black pepper grains, two ounces allspice
grains, two ounces celery seed, one-fourth pound mustard, one pound
sugar. Scald the vinegar and pour contents of bag into it; add the
spices, mix well, and let all come to a boil, and remove instantly.
This will be found equal to the best imported bottled chow-chow.

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