Green Chowchow
Makes 2 cups

• 1 - jalapeno chile pepper, chopped fine

• 5 - small cucumbers, chopped fine

• 15 - tiny onions, chopped fine

• 1 - small head cauliflower, chopped fine

• 1 - stalk celery, chopped fine

• 1/2 - cup sugar

• 1 - teaspoon salt

• 1 - cup apple cider vinegar

• 1 - teaspoon mustard seed

• 2 - teaspoons celery seed

• 1/2 - teaspoon dry mustard

• 1 - teaspoon turmeric

1. Make a pot of boiling water.  

2. In a large sauce pan, scald vegetables with boiling water and drain.  

3. Add sugar and salt, pour in vinegar to cover mixture.  

4. Slowly bring the mixture to a boil and cook 1 hour.

5. Add mustard seed, celery seed, dry mustard and turmeric.  

6. Cook another 1 hour.  

7. Pour into a jar and seal.  

8. Place the jar into the refrigerator and cool for an hour before serving.  This can be made a day or two ahead of time.

Picnicking & Tailgating

Just take jar from refrigerator and place in ice chest.  At the picnic or tailgate site, just pour into a paper or plastic bowl and serve.