• 4 quarts green tomatoes
• 1 large head of cabbage
• 10 medium onions
• 5 medium green peppers
• 7 medium sweet red peppers
• 1/2 cup salt
• 15 cups vinegar
• 5 cups sugar
• 3 tablespoons dry mustard
• 2 teaspoons powdered ginger
• 1 tablespoon turmeric
• 4 tablespoons mustard seeds
• 3 tablespoons celery seed
• 2 tablespoons pickling spice

1. Chop all vegetables or grind; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
2. Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal.
3. Process for 15 minutes in a boiling-water canner

Growing up, every year we'd make loads of Chow-Chow. Used on beans, hot dogs, black eyed peas and lots of other things.