Green Tomato Chow Chow
  • 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.