Chowchow

• 4 pounds green bell peppers, cut into 1/4-inch dice
• 4 pounds red bell peppers, cut into 1/4-inch dice
• 3 pounds green tomatoes, cut into 1/4-inch dice
• 4 pounds sweet onions, cut into 1/4-inch dice
• One 3 1/4-pound head of green cabbage, cored and finely chopped
• 1/2 cup kosher salt
• 6 cups sugar
• 4 cups cider vinegar
• 2 cups water
• 2 tablespoons yellow mustard seeds
• 1 tablespoon dry mustard
• 1 tablespoon crushed red pepper
• 1 tablespoon celery seeds
• 2 teaspoons ground ginger
• 1 1/2 teaspoons turmeric

1. In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
2. Drain the vegetables, discarding the liquid.
3. In a large, heavy pot, bring the sugar, vinegar and water to a boil.
4. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well.
5. Add the drained vegetables and bring to a boil.
6. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour.
7. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings.
8. To process, simmer the jars at 180 for 30 minutes and monitor the water temperature with a thermometer.
9. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year.
10. Refrigerate after opening.

green bell peppers, red bell peppers, green tomatoes, sweet onions, head of green cabbage, kosher salt, sugar, cider vinegar, water, yellow mustard seeds, mustard, red pepper, celery seeds, ground ginger, turmeric

Taken from www.foodandwine.com/recipes/chowchow (may not work)