Green Tomato Chow Chow

• 4 quarts (about 24 large) sliced green tomatoes
• 1/2 cup salt
• 1 large head cabbage, cored and shredded
• 1 pound sweet red peppers, seeded and finely chopped
• 1 pound onions, finely chopped
• 1 hot red pepper, finely chopped
• 1 cup firmly packed brown sugar
• 2 tablespoons mustard seeds
• 1 tablespoon celery seeds
• 1 tablespoon whole cloves
• 1 tablespoon ground allspice
• 2 teaspoons dry mustard
• 3 pints vinegar

1. Combine tomatoes and salt in a large glass, ceramic, or stainless steel container. Cover and let stand overnight; drain. Rinse and drain in 2 baths of cold water. Soak tomatoes in cold water to cover 30 minutes; drain.
2. Grind tomatoes into a stainless steel stockpot, using coarse blade of a meat grinder. Stir in remaining ingredients, and cook, uncovered, over medium high heat 1 hour, stirring occasionally to prevent sticking.
3. Quickly ladle chow chow into hot sterilized jars, leaving 1/2- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chow chow in boiling-water bath 15 minutes.

green tomatoes, salt, head cabbage, sweet red peppers, onions, hot red pepper, brown sugar, mustard seeds, celery seeds, whole cloves, ground allspice, mustard, pints vinegar

Taken from www.myrecipes.com/recipe/green-tomato-chow-chow (may not work)