1 gallon chopped cabbage
12 onions
12 green peppers
12 red peppers
2 quarts chopped green tomatoes
3 c. sugar
2 quarts vinegar
4 tbsp. ground mustard
1 tbsp. turmeric
1 tbsp. ground ginger
4 tbsp. mustard seed
3 tbsp. celery seed
2 tbsp. mixed whole spices

Chop onions and peppers. Mix all ingredients with 1/2 cup salt. Let stand overnight. Drain. Tie mixed spices in a bag. Add sugar and all spices to vinegar. Simmer 20 minutes. Add all other ingredients and simmer until hot and well seasoned. Remove spice bag. Pack hot chow chow into hot jars and seal at once.