3 c. cider vinegar
3 pts. white corn syrup
1 doz. green or red tomatoes (unpeeled)
6 med. size onions
3 green peppers
1 head cabbage
6 stalks celery (discard tops)
3 cucumbers (peeling optional)
1 1/2 tsp. salt

Place vinegar and corn syrup in a large saucepan. When mixture comes to a boil, add vegetables, which have been previously chopped, diced or sliced according to one's own artistic sense. Add salt. Bring to second boil. Lower heat and simmer slowly for 1 hour, stirring occasionally. fill 3 quart jars or 6 pint jars, leaving 1 inch head space. To seal, process pints for 10 minutes and quarts for 15 minutes in boiling water bath. Makes 3 quarts.

When making Red Tomato Chow Chow, add 1 teaspoon ground cayenne to preceding recipe.