4 qt. cabbage, cut fine
2 qt. celery
1 qt. cucumbers
2 lb. lima beans
2 qt. string beans
1 qt. onions
1 qt. peppers (all colors)
2 qts. cauliflower
5 c. sugar
5 c. vinegar
1 1/2 tsp. tumeric
Mustard to taste
1 tbsp. allspice

Cook the lima beans and drain. Cook the other vegetables and drain. Make a brine with the other ingredients in some water, the allspice wrapped in a cloth. Add the vegetables to the brine and bring to a boil. Remove the bag of allspice and then put the hot chow chow in sterile jars.