Ingredients:

4 quarts green tomatoes

1 large head of cabbage

10 medium onions

5 medium green peppers

7 medium sweet red peppers

1/2 cup salt 15 cups vinegar

5 cups sugar 3 tablespoons dry mustard

2 teaspoons powdered ginger

1 tablespoon turmeric

4 tablespoons mustard seeds

3 tablespoons celery seed

2 tablespoons pickling spice

Preparation:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain. Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.