Green Tomato Chow-Chow

• 5 pounds green tomatoes, cored and roughly chopped
• 2 yellow onions, quartered
• 2 green bell peppers, cored, seeded, and quartered
• 2 cups sugar
• 1 cup apple cider vinegar
• 2 small chile peppers, cored and seeded
• 2 tablespoons kosher salt
• 2 tablespoons yellow mustard seeds
• 1 tablespoon celery seeds
• 1 tablespoon pickling spices
• 1 tablespoon whole cloves

1. Grate the tomatoes, onions, and bell peppers on a box grater or in a food processor using the grating disk.
2. Transfer the grated vegetables to a large nonreactive saucepan and add the sugar, vinegar, chile peppers, salt, mustard seeds, celery seeds, pickling spices, and cloves and stir to mix.
3. Bring to a low boil over medium heat, skimming the rising foam as needed.
4. Cook, stirring often, until thick, about 45 minutes.
5. Remove from the heat.
6. If preserving the relish, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
7. For refrigerator relish, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 2 months.
8. For preserved relish, pack the hot relish in the sterilized jars, leaving about 1/2 inch of headspace to ensure a proper seal, and process in a hot water bath for 20 minutes to vacuum-seal (see Know-how, page 291).
9. Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months.
10. Refrigerate after opening.

green tomatoes, yellow onions, green bell peppers, sugar, apple cider vinegar, chile peppers, kosher salt, yellow mustard seeds, celery seeds, pickling spices, whole cloves

Taken from www.epicurious.com/recipes/food/views/green-tomato-chow-chow-383771 (may not work)