½ cup brown mustard seed
1 lb. brown sugar
4 green peppers, finely chopped
Cider vinegar
Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.
Chow-Chow
2 quarts small green tomatoes
12 small cucumbers
3 red peppers
1 cauliflower