Chow Chow

Ingredients

• 3 pounds green tomatoes – cored and finely chopped (0.25-inch)
• 1.5 pounds green cabbage – finely chopped
• 1 pounds yellow onions – finely chopped
• 12 ounces green bell peppers – seeded and finely chopped
• 12 ounces red bell peppers – seeded and finely chopped
• 2 ounces jalapeño peppers – seeded and finely chopped
• 0.5 cup pickling salt
• 4 cups apple cider vinegar (5% acidity)
• 2.5 cups granulated sugar
• 2 tablespoons mustard seeds
• 1 tablespoon celery seeds
• 1 teaspoon ground turmeric
• 1 tablespoon ground mustard

Instructions

1. Wash 6 pint jars, lids, and rings in hot soapy water. Keep jars hot in a simmering water bath canner; keep lids and rings ready according to manufacturer instructions.
2. In a large nonreactive bowl, combine the green tomatoes, green cabbage, yellow onions, green bell peppers, red bell peppers, and jalapeño peppers. Sprinkle evenly with the pickling salt and toss well. Cover and refrigerate 12 hours to draw out moisture.
3. Drain the vegetables in a colander and rinse thoroughly to remove excess salt. Let drain for 10 minutes, then press gently to expel as much liquid as possible.
4. In a large nonreactive pot, combine the apple cider vinegar (5% acidity), granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground mustard. Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3–5 minutes.
5. Add the drained vegetables to the boiling pickling liquid. Return to a boil, then reduce to a lively simmer and cook, stirring occasionally, until the vegetables are slightly tender but still crisp, 10–15 minutes.
6. Working with one hot jar at a time, pack the hot chow chow into jars, covering with liquid and leaving 0.5-inch headspace. Remove air bubbles, adjust headspace, and wipe rims clean. Apply lids and screw on rings fingertip-tight.
7. Process the jars in a boiling water bath for 10 minutes (start timing when the water returns to a full rolling boil). Turn off heat, let jars rest in the water for 5 minutes, then remove to a towel-lined surface. Cool undisturbed 12–24 hours.
8. Check seals (lids should be concave and not flex when pressed). Label and store sealed jars in a cool, dark place up to 1 year. For best flavor, let the chow chow cure 1 week before opening. Refrigerate any unsealed jar and use within 1 month after cooking.