Homemade Chow Chow Recipe (makes 7 half pint jars)

Ingredients:

• 5 C. grated cabbage
• 1 large red bell pepper, finely chopped
• 1 large green bell pepper, finely chopped
• 1 large onion, finely chopped
• 1/2 C. finely chopped cucumber
• 1 medium green tomato, finely chopped
• 2 T. canning salt (you really need canning salt for this recipe)

Instructions:

1. If you have a food processor, use it to chop up all the veggies.
2. Place the veggies in a fine colander, toss with the salt, and place the colander over a large bowl to catch all the liquid.
3. Place the colander in the fridge for 5 hours.
4. Remove the colander from the fridge and rinse the veggies well to remove most of the salt. Allow them to drain for about 15 minutes while you prepare the brine.
5. In a large, non-reactive pot, add:
   • 1 1/2 C. white vinegar
   • 1 1/2 C. apple cider vinegar
   • 1 1/2 C. sugar
   • 2 tsp. mustard seed
   • 2 tsp. celery seed
   • 1 tsp. ground turmeric
   • 1/2 tsp. ground ginger
   • 1/2 tsp. dry yellow mustard
6. Bring this mixture to a boil and allow it to boil for 5 minutes.
7. Add all the veggies to the pot and bring it back up to a boil.
8. Reduce the heat slightly and allow the veggies to slowly boil for 10 minutes.
9. Prepare 7 half pint jars by cleaning and warming them, along with hot lids and bands.
10. Divide the relish between the jars, leaving 1/2" headspace.
11. Wipe the rims of the jars with a clean, damp paper towel.
12. Put on the lids and bands.
13. Prepare a water bath canner and place the jars in the canner.
14. Allow the jars to water bath for 10-15 minutes (processing time may vary, so check what time is best for your location).
15. Remove the jars from the canner and place them on a dishtowel on the counter until they have cooled completely.
16. The jars should seal and ping rather quickly, indicating that they are properly sealed.
17. Store the sealed jars in a cool, dry place for up to 1 year.