CHOW CHOW RECIPE

Ingredients

• 4 pounds eco-friendly peppers, reduce 1/4-inch dice
• 4 pounds red peppers, reduce 1/4-inch dice
• 3 pounds eco-friendly tomato plants, reduce 1/4-inch dice
• 4 pounds sweet onions, reduce 1/4-inch dice
• One 3 1/4-pound mind of eco-friendly cabbage, cored and finely chopped
• 1/2 cup kosher salt
• 6 cups sugar
• 4 cups cider vinegar
• 2 cups water
• two tablespoons yellow mustard seeds
• 1 tablespoon dry mustard
• 1 tablespoon crushed red pepper
• 1 tablespoon celery seeds
• 2 teaspoons ground ginger root
• 1 1/2 teaspoons turmeric

Steps to make It

In an exceedingly large bowl, chuck the ball peppers, tomato plants, onions and cabbage using the salt cover and refrigerate overnight.
Drain the vegetables, discarding the liquid. Inside a large, heavy pot, bring the sugar, vinegar and water to some boil. Add some mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger root and turmeric and stir well. Add some drained vegetables and produce to some boil. Simmer over moderate heat, stirring from time to time, before the relish is thick and saucy, about one hour. Pack the chowchow into 6 hot 1-quart canning jars, departing 1/2 inch of space at the very top, and shut using the covers and rings.
To process, simmer the jars at 180° for half an hour and monitor water temperature having a thermometer. Keep jars inside a awesome, dark place not less than 2 days before serving, to permit the flavors to meld store unopened for approximately 12 months. Refrigerate after opening.