One cauliflower ; one-half pint of string beans ; six green tomatoes, sliced; one pint of tiny cucumbers ; two medium-sized cucumbers, sliced ; one-half pint of small onions; four small long red peppers.

Nasturtium seeds and radish pods may be added, if desired.

Cut the cauliflower into small clusters, and peel the onions. Place a layer of the vegetables in a wide-mouthed stone jar, and sprinkle thickly with salt. Over this lay more vegetables, covering these, too, with salt, and continue thus until your supply is exhausted. Pour on enough cold water to cover all, keeping the pickles from floating by pressing down over them a plate or a disk of wood, and weighting this with a flat-iron. Let the jar remain undisturbed for three days; then drain off the brine, wash the pickles in pure water, cover them again - this time with fresh water - and let them lie in this twenty-four hours.

Thus far the process has been the same with that followed for several varieties of sour pickles, such as the ordinary mixed pickle, gherkin pickle, onion, or cabbage pickle, etc. But in making English chow-chow there is no need of "greening" the pickle, and so one tiresome process is avoided.

Prepare the vinegar as follows :

One gallon of vinegar; one teaspoonful of whole black peppers; one teaspoonful of whole cloves; two teaspoonfuls of turmeric ; one teaspoonful of celery-seed; one teaspoonful of white mustard-seed; one teaspoonful of whole mace ; one teaspoonful of grated horse-radish; one cupful and a half of brown sugar; three tablespoonfuls of ground mustard. Bring the vinegar and condiments to a boil, and drop in the pickles, taking care that none of them are soft or decayed. Simmer five minutes, remove the pickles with a perforated skimmer, lay them in a stone jar, and pour the scalding vinegar over them. Leave them in this for forty-eight hours. Then drain the vinegar off, return it to the kettle, and add to it a tablespoonful of curry powder. When the vinegar boils, pour it over the pickles in the crock, let them stand until cold, then put into wide-mouthed bottles or small jars, and seal. This pickle must ripen two or three weeks before it will be ready for the table.

Southern Chow-Chow

Proceed in salting, etc., as directed for English chow-chow, substituting sliced green peppers for string-beans, omitting the onions and increasing the quantity of green tomatoes; sliced white cabbage may also be added. The mixture of vinegar, spices, etc., is the same, except that the ground mustard, turmeric, and curry powder are left out. Vinegar, spices, and vegetables are all boiled together for half an hour, then allowed to cool, and put up in air-tight jars.