Chow Chow I

Finely chop the cabbage, green tomatoes, green and red bell peppers, and onion into uniform pieces, then combine them in a large non-reactive bowl. Sprinkle generously with salt, toss to coat, and let the mixture stand to draw out excess moisture.

Drain the salted vegetables thoroughly in a colander, pressing firmly to expel as much liquid as possible. Rinse briefly under cold water to remove excess salt, then press dry once more.

In a large, heavy-bottomed pot, combine the vinegar, sugar, mustard powder, mustard seed, turmeric, ginger, and pickling spice. Stir the mixture over medium heat until the sugar fully dissolves.

Add the drained vegetables to the vinegar brine and bring the mixture to a boil over medium-high heat, stirring occasionally to ensure even coating. Reduce the heat and simmer, stirring frequently, until the vegetables are tender and the relish has thickened slightly.

While the relish simmers, sterilize your canning jars and lids by submerging them in boiling water. Keep them hot until ready to fill.

Using a ladle and canning funnel, carefully pack the hot relish into the sterilized jars, leaving approximately 1/4 inch of headspace at the top. Remove any air bubbles by running a clean spatula around the inside edge of each jar.

Wipe the jar rims clean with a damp cloth, place the lids and rings on firmly, and process the sealed jars in a boiling water bath canner. Remove the jars and allow them to cool completely on a clean towel undisturbed.

Check that all jar lids have sealed properly by pressing the center of each lid — it should not flex up and down. Store sealed jars in a cool, dark place and allow the relish to mellow for at least one week before serving.