Chow-Chow is a thick piccalilli of Chinese origin: it's outstanding characteristic is not only that it always contains celery, but that you probably have the only one available for consumption in your neighborhood
Ingredients:
1 lb. (450g) cucumber
1 lb. (450g) onions
1 lb. (450g) green tomatoes
1 lb. (450g) French beans
1 lb. (450g) cauliflower
1 lb. (450g) chopped celery
1 lb. (450g) shredded cabbage
8 oz. (225g) sugar
3 oz. (75g) mustard
2oz. (50g) flour
half an ounce (12g) turmeric
2 pints (1140ml) spiced vinegar, preferably aromatic, but certainly not hot spice
brine (standard brine is made by using half a pound of salt to 3 pints of water)
Cooking Instructions:
The weights are for prepared vegetables, which should be cut or broken into small pieces
Place the vegetables in a deep bowl and brine in a standard brine, using a pint of brine per pound of vegetables, for twenty four hours
Drain well, and cover with unspiced vinegar for 12 hours
Mix the mustard, sugar, flour and turmeric into a paste, bring the rest of the vinegar to the boil and stir in the paste, then add the vegetables, which must have been drained from the vinegar-bath
Simmer for 20 minutes, then fill into warmed jars
Owing to the double vinegar this recipe keeps very well