Emma Wolfe'S Chow-Chow

• 1 gal. chopped cabbage
• 12 large onions
• 12 bell peppers
• 12 banana peppers
• 12 hot red peppers (more hot peppers can be added)
• 2 qt. chopped green tomatoes
• 5 c. sugar
• 3 qt. vinegar (5% acidity)
• 4 Tbsp. ground mustard
• 1 Tbsp. turmeric
• 1 Tbsp. ground ginger
• 4 Tbsp. mustard seed
• 3 Tbsp. celery seed
• 2 Tbsp. whole mixed spices
• 1/2 c. canning or table salt

1. Caution:
2. Wear rubber gloves in preparing.
3. Chop onions, peppers, cabbage and green tomatoes.
4. Mix all vegetable with 1/2 cup canning salt or table salt.
5. Let stand overnight.
6. Drain.
7. Tie mixed spices in bag; add sugar and spices to vinegar.
8. Simmer 20 minutes, then add all other ingredients and simmer until hot and well seasoned.
9. Remove spice bag.
10. Pack hot chow-chow into hot jars and seal at once.
11. (Food processor may be used to chop vegetables and peppers, but do not chop veggies too fine.)
12. (Caution - Wear rubber gloves and do not get directly over processor because of fumes and liquid of hot pepper.)

cabbage, onions, bell peppers, banana peppers, hot red peppers, green tomatoes, sugar, vinegar, ground mustard, turmeric, ground ginger, celery, mixed spices, canning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016234 (may not work)