Chow Chow 10 cups finely chopped green cabbage 2 large green tomatoes, diced 2 cups onion, diced 2 cups green bell pepper, diced 1 cup red bell pepper, diced 1 1/2 Tbsp pink salt 1 Tbsp mustard seeds 2 tsp celery seed 3 cups white distilled vinegar 2 cups granulated sugar 1 Tbsp prepared mustard 1 tsp turmeric 1 tsp ground allspice 1/2 tsp ground gingerļ 2 cloves garlic minced or 1-2 teaspoons
In a large mixing bowl, mix together the cabbage, tomato, onion, bell peppers and salt. Mix well, then cover and chill for 8 hours or overnight. Drain liquid. In a large pan, put in the mustard and celery seeds, vinegar, sugar, mustard, allspice, turmeric and ginger. Bring to a boil, then lower the heat and simmer for 10 minutes. Add the drained cabbage mixture and add minced garlic to the pan. Mix well. Increase the heat and bring to a boil for 5 minutes then lower the heat to medium-low and simmer for 20 minutes and the cabbage is still crunchy Remove from the heat and pack in sterilized jars. Seal following the ball canning book method for canning relish. May store chilled for weeks.
This is also very good dehydrated.
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