Chow-Chow

• 4 tablespoons sea salt
• 1 quart water
• 3 cups cabbage (roughly half a small cabbage), cut into short, thin ribbons
• 1 cup yellow onion (1 large), diced or minced
• 2 cups tomatillos, green tomatoes, or a mix (about 6 medium tomatillos), chopped or diced
• 4 cups red, yellow, or orange peppers, cored, seeded and diced or minced
• 2 cups white vinegar
• 1/2 cup sugar
• 1 flavorful dried chili, such as ancho
• 4 allspice berries
• 2 bay leaves
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground turmeric
• 1 stick cinnamon
• 1 pinch cumin seed

1. In a large bowl or stainless steel pot, combine the sea salt and water, and swirl until dissolved. Add the prepared cabbage, onions, tomatillos or green tomatoes, and peppers, and stir. Cover and set in the fridge for at least 4 hours, or preferably overnight.
2. Drain the vegetables, discard the brine, and set the vegetables in a bowl.
3. In a large non-reactive stock pot, heat the vinegar over medium heat. Add the sugar, dried pepper, and all of the spices, stirring until the sugar has dissolved. Heat mixture over medium-low for 10 minutes. To strain out the spices, pour the pickling liquid through a mesh sieve, and then back into the large pot.
4. Add the brined vegetables to the vinegar mixture and heat until it is bubbling gently. Cook for 10 minutes.
5. Meanwhile, sterilize your lids and jars in a large pot of boiling water.
6. Use a funnel to fill each jar with the vegetables and then top off with the brine, leaving 1/4 inch of head space. Wipe the rim with a hot cloth and seal. Chow-chow will keep well in the fridge for 4 weeks.

salt, water, cabbage, yellow onion, green tomatoes, red, white vinegar, sugar, chili, berries, bay leaves, celery, ground coriander, fresh ground black pepper, red pepper, ground turmeric, cinnamon, cumin

Taken from food52.com/recipes/23846-chow-chow (may not work)