Green Tomato Chowchow

• 3 pounds green tomatoes (about 5 medium)
• 2 tablespoons salt
• 1 medium head cabbage
• 1 pound onions (about 3 medium)
• 1 pound green and sweet red peppers (about 3 medium), seeded
• 1 jalapeno pepper, seeded and chopped, optional
• 4 cups cider vinegar
• 2-3/4 cups sugar
• 4 teaspoons mixed pickling spices

1. Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno.
2. Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.

green tomatoes, salt, head cabbage, onions, green, pepper, cider vinegar, sugar, mixed pickling

Taken from www.tasteofhome.com/recipes/green-tomato-chowchow/ (may not work)