Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Louisiana Chow Chow

• 2 cauliflowers
  8 green tomatoes
  2 cups small cucumbers
  1 cup button onions
  4 red peppers
  1 teaspoon whole cloves
  1 teaspoon celery seeds
  1 teaspoon mustard seeds
  4 green peppers
  2 cups sliced cabbage
  4 large cucumbers
  4 quarts vinegar
  2 tablespoons horse-radish
  1 cup salt
  1 cup granulated sugar
  2 quarts boiling water

Peel onions and cook in boiling water ten minutes. Drain. Boil salt and water five minutes; add the vegetables, and let stand twenty-four hours. Drain. Put in preserving kettle; add remaining ingredients, and simmer two hours. Put into sterilized jars and seal.