Chow Chow - cooking recipe

Ingredients

2 heads cabbage
6 heads cauliflower
8 peppers (red and green)
35 small green tomatoes
30 onions, cut up or 1 to 2 lb. pickling onions, very small ones
1 stalk celery
1/2 lb. carrots
1 doz. small pickling cukes, peeled
2 handfuls pickling salt (no iodine)
4 c. vinegar (definitely not Heinz, too strong)
3 1/2 c. sugar
1 1/2 tsp. turmeric
1 (12 oz.) French's prepared mustard
2 Tbsp. flour

Preparation

Cut up vegetables coarsely and put in large container.
Put in pickling salt.
Add 2 trays of ice cubes, mix through.
Cover with cloth and let stand overnight in a very large canner (15 1/2-quart or larger).
In morning, make syrup of vinegar, sugar, turmeric and mustard.
Cook down until mixed throughly.
Mix flour in some syrup and then add to the syrup in pot (canner).
Cook until clear by boiling.
Turn heat down.
Fill a colander with vegetables and then add to syrup.
Do this until all vegetables are in canner.
Cook until it comes to a boil.
Boil slowly for 5 minutes, no longer. Fill clean, sterilized jars and seal.
Yields 16 to 20 pints.