Chow Chow

Makes about 5 pints

Ingredients:

5 green bell peppers, chopped
5 red bell peppers, chopped
2 large green tomatoes, chopped
2 large onions, chopped
1/2 small cabbage, chopped
1/4 cup pickling salt
2 large jalapeño peppers, chopped (optional)
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 tablespoon whole mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon ground turmeric

Directions:

Stir together the bell peppers, green tomatoes, onions, cabbage, salt, and if desired, jalapeños in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven.

Stir in sugar, vinegar, water, mustard seeds, celery seeds, and turmeric. Bring to a boil; reduce heat, and simmer 3 minutes.

Quickly pack hot mixture into 5 (1-pint) hot sterilized jars, filling to 1/2 inch from the top.

Run a wooden skewer around the inside of the jar to remove any trapped air bubbles. Wipe the jar rims clean. Cover with lids and screw on bands.

Process jars in a boiling water bath for 15 minutes. Let jars stand in hot water for 5 minutes. Remove jars to wire rack to cool undisturbed. Test the seals and promptly refrigerate any jars that didn’t seal.