Also called Indian pickle in certain areas of the South, chow chow supposedly originated in California with Chinese immigrant laborers in the nineteenth century.
In a large bowl, combine the cabbage, tomatoes, and salt, add enough cold water to cover, and let soak overnight.
Drain the mixture thoroughly and transfer to a large stainless-steel or enameled pot. Add the two peppers, the onions, celery, cauliflower, vinegar, and brown sugar and bring almost to a boil. In a small bowl, combine the flour, dry mustard, and turmeric, add the water, mix well to make a paste, and add the paste to the pot. Gradually bring the liquid to a roaring boil, stirring constantly. Remove the pot from the heat, spoon the chow chow into eight
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