Chow Chow

Put cabbage, onions, green peppers, tomatoes and red peppers in alternate layers in an enamel pan.

Sprinkle each layer with salt and top with a complete covering of salt.

Let stand 12 hours. Drain.

Put vinegar, sugar, mustard, mustard seed and celery seed in enamel kettle.

Tie cloves in cheesecloth and add to mixture. Bring to boiling point, add vegetable mixture and simmer slowly until all are tender, about 1/2 hour.

Remove cloves; pack mixture into hot clear jar.

Seal at once.