Wow-Wow Chow-Chow

• 1 1/4 lbs cabbage, cored & cut into chunks (early pointy head good)
• 4 cucumbers, peeled, seeded and cut into 1-inch pieces (medium)
• 2 red bell peppers, stemmed, seeded and cut into chunks
• 2 orange bell peppers, stemmed, seeded and cut into chunks
• 1 1/2 lbs tomatillos, husked, hulled and cut into chunks
• 1 1/2 lbs tomatoes, cored and cut into chunks
• 1 cup red pepper, roasted & drained
• 2 Thai chiles, stemmed, seeded and finely chopped
• For the brine
• 4 cups salt
• 5 gallons water
• For the syrup
• 5 cups white vinegar
• 3 cups sugar
• 1/2 teaspoon turmeric
• 1 teaspoon cumin seed
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon allspice, ground
• 1 tablespoon hot pepper sauce, such as Tabasco
• 7 bay leaves

1. For the vegetables: Working in small, separate batches, pulse the vegetables in a food processor quickly several times just until they are chopped but not mushy. Transfer to a bowl as you go.
2. For the brine: Dissolve the salt in the water in a very large nonreactive container, such as a Lexan container or a clean bucket. Add the chopped vegetables to the brine. Cover and refrigerate overnight.
3. To prepare for canning: Wash 7 pint jars, their new lids and bands in hot soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.
4. Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.
5. Drain the vegetables, discarding the brine, and place them in a large, nonreactive pot. Add the vinegar, sugar, spices and hot sauce, and bring to a boil over medium-high heat. Cook, uncovered, for 1 hour. Fill the sterilized, still hot, pint-size jars with the chow-chow. Use a fork to guide a bay leaf down the inside of each jar, if using.
6. Use a nonreactive spatula or chopsticks to remove any air bubbles. Wipe the rims and necks of the jars with a clean damp cloth. Center a heated lid on each of the jars. Screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Increase the heat to high until the water boils. Set the timer for 15 minutes. Add hot water as needed to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.
7. When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.
8. When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place. Refrigerate after opening.

cabbage, cucumbers, red bell peppers, orange bell peppers, tomatoes, red pepper, chiles, brine, salt, water, syrup, white vinegar, sugar, turmeric, cumin, cinnamon, allspice, hot pepper, bay leaves

Taken from www.food.com/recipe/wow-wow-chow-chow-352720 (may not work)