Chow-chow
Prepare a mixture of string beans, tiny cucumbers, small onions (peeled), a cauliflower (cut into clusters) and green tomatoes (sliced). Add to these four small, long, red peppers, and arrange the vegetables in a wide-mouthed jar, alternating each layer of these with one of salt. When all are in cover with cold water, laying a board with a weight upon it on top of the contents of the jar to keep them from floating. Leave them thus for three days, drain the pickles, wash them with fresh water and let them lie in unsalted water for a day. Make a pickle vinegar by cooking together a gallon of vinegar, a teaspoonful, each, of celery seed, white mustard seed, whole cloves, whole mace and whole black peppers, and one of ground horseradish, two teaspoonfuls of turmeric, three tablespoonfuls of ground mustard, and a cupful and a half of brown sugar. Put over the fire in a preserving kettle, and, when it reaches a boil, drop in the pickles. Be careful that there are no decayed ones among them. After they have simmered five minutes take them out with a skimmer and put into a stone jar. Pour the vinegar over them, and let them stand for two days. Drain the vinegar off; put it back on the fire, add to it a tablespoonful of curry powder, and, when the vinegar is boiling, pour it over the pickles in the crock. When cold, put the pickles into small jars and seal. Ready for use in two or three weeks.