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Chow Chow Pickles

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1 large cauliflower
1 quart small cucumbers cut lengthwise
1 quart very small cucumbers
1 quart small onions
2 quarts small green tomatoes, cut in 2
a few small pimentos
mixed spices
2 green peppers
1/2 ounce allspice
1/4 pound mustard seed
3 red peppers
2 bunches celery, cut


Scald cauliflower and onions in salted water. Drain. Make mixture with 2 quarts vinegar, 1/2 cup brown sugar, 6 tablespoons mustard, enough turmeric to color. Cook in double boiler. Let cool and pour on pickles. Fill hot jars and seal.

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