Dice the tomatoes, celery and cucumbers. Skin the onions and remove the tops. Cut the beans in small pieces and separate the cauliflower into flowerets. Put all diced vegetables, including the chopped red peppers, into an earthenware crock or bowl and sprinkle with the salt. Let stand 24 hours, then drain off the liquid. Heat the vinegar with the sugar and spices to the boiling point. Add the vegetables and cook until they are tender. Pack the chow chow in clean, hot jars and seal.
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