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Recipe from Angel Petty of Alabama
5 Green Tomatoes
2 Green (Bell) Peppers, seeded
1 Sweet Red (Bell) Pepper, seeded
1/2 small cabbage, cored
5 Green Plum Tomatoes
1 1/2 quarts water
1/2 cup Salt
1 Tbsp. Celery Seed
4 small Onions, peeled
2 Tbsp. Turmeric
2 large Cucumbers
1 1/4 cups Vinegar
2 cups Sugar
2 Tbsp. Mustard Seed
Coarsely chop five green tomatoes, green and red peppers and cabbage. Cut Plum tomatoes, onions and cucumbers into 1/4" slices. Soak all of the above in a glass bowl and cover with salt and water overnight. Drain and rinse. Put vinegar, sugar and spices in a large stainless steel pan and boil for 5 minutes. Add rest of ingredients and boil for 10 minutes more. Then pack in hot sterile jars. This makes four pints. You may use hot peppers if you prefer a hotter chow-chow.
