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

Chop onions and peppers, mix all vegetables with 1/2 cup salt. Let stand overnight. Drain, tie the mixed spices in a bag. Add sugar and spices to the vinegar. Simmer for 20 minutes. Add all the other ingredients and simmer until good and hot, about 10 minutes. Remove the spice bag. Pack chow-chow into hot sterilized jars and seal at once.

Makes 14 pints.