1 gal. chopped cabbage
12 onions, chopped
12 green peppers, chopped
12 red peppers, chopped
2 qt. chopped green tomatoes
1/2 c. salt
4 tbsp. ground mustard
1 tbsp. ground ginger
4 tbsp. mustard seed
3 tbsp. celery seed
2 tbsp. mixed whole spices
5 c. sugar
1 gal. apple cider vinegar

Mix all vegetables with salt and let stand overnight. Drain. Tie mixed spices in a bag. Add sugar and other spices to vinegar. Bring to a boil, then simmer for 20 minutes. Add all other ingredients and simmer until hot and well mixed. Remove spice bag. Pack hot chow chow into hot jars and seal.