Chow Chow

• 4 c. lima beans
• 4 c. green beans
• 4 c. chopped cabbage
• 4 c. cauliflower florets
• 4 c. sliced carrots
• 4 c. celery chunks
• 4 c. sliced red and green peppers
• 1 Tbsp. mustard seed
• 4 c. small white onions
• 4 c. cucumber chunks
• 4 c. corn
• 4 c. sugar
• 2 c. yellow wax beans
• 3 c. vinegar
• 1 c. water
• 1 Tbsp. pickling spices
• 1 Tbsp. celery seed

1. Cook each vegetable separately until tender, but not mushy. Drain; rinse with cold water to stop its cooking and preserve color.
2. Drain; layer into a large dishpan.
3. Combine sugar, vinegar, water and spices into stock pot.
4. Bring to a boil.
5. After sugar dissolves, spoon in vegetables and boil for 5 minutes.
6. Stir gently so you don't break up the vegetables, but mix them well. Spoon into hot sterilized jars and seal.

lima beans, green beans, cabbage, cauliflower florets, carrots, celery chunks, peppers, white onions, cucumber chunks, corn, sugar, yellow wax beans, vinegar, water, pickling spices, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543309 (may not work)