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California Chow-Chow

18 green tomatoes

½ cup salt

8 cucumbers

2 quarts vinegar

5 dozen small green onions

1 cup brown sugar

1 pound green string-beans

2 tablespoons turmeric powder

I cauliflower

4 tablespoons mustard seed

1 bunch celery

1 tablespoon cloves

3 chopped red peppers

1 tablespoon pepper

Dice the tomatoes, celery, and cucumbers, skin the onions and remove the tops, cut the beans in small pieces and separate the cauliflower into flowerets. Put all the vegetables, including the chopped red peppers, into an earthenware crock or bowl and sprinkle with the salt. Let stand twenty-four hours, then drain off the liquid. Heat the vinegar with the sugar and spices to the boiling-point, add the vegetables and cook until they are tender. Pack the pickles in clean, hot jars and seal.

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