1 gallon chopped cabbage
12 onions
12 green peppers
12 red peppers
2 qt. chopped green tomatoes
2 qt. red tomatoes
5 c. sugar
4 tbsp. mustard
1 tbsp. turmeric
1 tbsp. ground ginger
4 tbsp. mustard seed
3 tbsp. celery seed
2 tbsp. mixed whole spice
1 gallon vinegar
1/2 c. salt

Chop all vegetables. Soak overnight with 1/2 cup salt. Drain. Place spices in bag. Simmer in vinegar and sugar for 20 minutes. Add vegetables and simmer until hot and well seasoned. Remove spice bag. Pack hot chow chow into hot jars and seal immediately.