1 peck green tomatoes
1 head cabbage (about 2 lbs)
1 bell pepper
4-6 onions (1 pint)
1 cup uniodized salt
1 lb. brown sugar
2 T pickling spices
2 T turmeric or enough for desired color
Vinegar (about 1 gallon)

Grind tomatoes, cabbage, bell pepper and onions. Put in an earthenware jar.

Sprinkle with salt. Let stand several hours or overnight. Drain. Put in large enamel or stainless steel kettle and sprinkle with sugar. Put pickling spices and turmeric in a cheesecloth bag. Cover with vinegar. Simmer until the chow chow reaches desired color. Ladle into 18 hot pint jars. Process in boiling water bath for 15 minutes. Seal jars.

Hint: When working with pickles it is best to always use either plastic, enamel or stainless steel utensils. Never cook pickles in aluminum.

Hint: Always use pickling or uniodized salt in pickles or when canning food.