Chow Chow

Finely chop the green tomatoes, cabbage, onions, green bell peppers, and red bell peppers into a coarse, uniform dice. Combine all chopped vegetables in a large non-reactive bowl, sprinkle generously with salt, toss to coat, and let stand to draw out excess moisture.

Drain the salted vegetables thoroughly in a colander, then rinse well under cold running water to remove excess salt. Press the vegetables firmly to expel as much liquid as possible.

In a large non-reactive pot, combine the vinegar, water, and white sugar, stirring over medium heat until the sugar fully dissolves to form the pickling brine.

Add the mustard seed, celery seed, and turmeric to the brine, stirring to distribute the spices evenly throughout the liquid.

Add the drained vegetables to the spiced brine and bring the mixture to a boil over medium-high heat, then reduce heat and simmer, stirring occasionally, until the vegetables are tender but still retain some texture.

While the relish simmers, sterilize your canning jars and lids by submerging them in boiling water for at least 10 minutes, then carefully remove and allow to drain on a clean towel.

Using a slotted spoon and canning funnel, ladle the hot chow chow relish into the sterilized jars, leaving approximately 1/4 inch of headspace, then wipe the jar rims clean and seal tightly with the sterilized lids.

Process the sealed jars in a boiling water bath canner for 10 minutes to ensure a proper seal, then remove and allow the jars to cool completely undisturbed at room temperature before checking seals and storing.