Aunt Fay'S Chow Chow

• 1 gal. green tomatoes
• 1 qt. onions
• 2 c. hot peppers
• 5 pt. vinegar
• 1 Tbsp. pepper
• 1 tsp. ground cloves
• 1 gal. cabbage
• 1 qt. sweet peppers
• 1 c. canning salt
• 1 c. sugar
• 1/2 c. horseradish
• 1 Tbsp. mustard seed

1. Chop enough green tomatoes and cabbage to have 1 gallon of each.
2. Chop sweet peppers and onions to have 1 quart of each. Chop hot peppers to have 2 cups (more or less to taste).
3. Mix all these with 1 scant cup canning salt.
4. Cover and let set overnight. Next day, drain well.
5. In large granite or stainless, mix 5 pints vinegar, 3 cups sugar, peppers, horseradish, cloves and mustard seed, all chopped vegetables and boil slowly 30 minutes.
6. Pack in hot pint jars, leaving 1/2-inch headspace.
7. Seal jars.
8. This recipe will serve 200 people.

green tomatoes, onions, hot peppers, vinegar, pepper, ground cloves, cabbage, sweet peppers, canning salt, sugar, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910123 (may not work)