Chow Chow

Preparation

1. Step 1

   In a very large bowl, combine the green tomatoes, onion, bell peppers, cabbage and spicy pepper. Add the salt and toss to combine. Cover and refrigerate least 2 hours (or up to 6 hours) to release liquids.

2. Step 2

   Drain vegetable mixture in a colander, and rinse thoroughly. Allow to drain well again.

3. Step 3

   Transfer the vegetable mixture to a Dutch oven or other large heavy pot. Add the vinegar, sugar, mustard seeds, celery seed, turmeric and cumin. Stir to combine.

4. Step 4

   Bring to a boil over high heat, stirring occasionally, then reduce heat to medium-low and simmer until the vegetables entirely submerge in the liquid and soften slightly, about 10 minutes.

5. Step 5

   Remove from heat and ladle the hot mixture into freshly washed and dried wide-mouth canning jars, topping off the jars with any remaining liquid in the pot. If you’d like to keep the chow chow longer, close the jar lids tightly now; as they cool to room temperature, they’ll seal shut for longer-term storage. (If not, leave the chow chow jars unlidded as they cool — they’ll cool faster this way.) Store the chow chow in the fridge for up to 2 months (see Tip).