| | Directions | | Place vegetables in a 6-8 quart Dutch oven with lid. Sprinkle salt evenly over vegetables, cover and refrigerate overnight. Place vegetables in colander, rinse and drain; return mixture to Dutch oven and add remaining ingredients. Bring to a boil over medium-high heat; reduce heat, simmer for 3-5 minutes. Using a sterilized ladle and canning funnel, pack hot chow chow into hot, sterilized half-pint jars, filling to 1/2 inch from the top. Remove air bubbles and wipe jar rim clean. Cover immediately with metal lids and screw on bands. Process for 15 minutes in a boiling water bath. |
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| Ingredients | | - |  | 5 red bell peppers, diced |
| - | | 2 green tomatoes, diced (large) |
| - | | 2 sweet Onions, diced (large) |
| - | | 1 head cabbage, diced (small head) |
| - | | 1/4 cup pickling salt |
| - | | 3 cups sugar |
| - | | 2 cups white vinegar |
| - | | 1 cup water |
| - | | 1 teaspoon mustard seeds |
| - | | 1 1/2 teaspoons celery seeds |
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