1 lg. head of cabbage
12 red peppers (bell peppers)
12 green peppers (bell peppers)
1 gallon green tomatoes
6 hot peppers
1/2 gallon onions
1 heaping full tbsp. turmeric seeds
4 tbsp. mustard seeds
2 tbsp. celery seed
1 tsp. cinnamon
1/2 c. salt
3 c. vinegar
3 c. sugar
1/2 tsp. cinnamon (opt.)
1/2 tsp. cloves (opt.)

Chop cabbage, tomatoes, onions, peppers together and cover with salt. Let stand overnight. Drain well. Tie the spices together in a bag. Add sugar and spice bag to vinegar. Simmer for 20 minutes. Add the chopped vegetables and simmer until hot and well seasoned. Remove the spice bag. Pack hot chow chow into hot jars. Seal at once.