Ingredients:

  • 2 lbs green tomatoes, peeled and diced
  • 1 lb cabbage, shredded
  • 2 cups onions, diced
  • 2 cups green bell peppers, diced
  • 1 cup cauliflower, chopped into tiny florets
  • 1 cup green beans, diced
  • 1/2 cup celery, diced
  • 1/4 cup coarse kosher salt
  • 2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder
  • 1 tsp salt

Instructions:

  1. Combine chopped green tomatoes, cabbage, onions, peppers, cauliflower, green beans, and celery in a large bowl.
  2. Sprinkle 1/4 cup kosher salt over the vegetables, toss thoroughly, cover, and let sit at room temperature for 24 hours.
  3. Rinse the vegetables thoroughly under cold running water using a colander to remove excess salt, then drain well.
  4. In a large stockpot, combine apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and 1 tsp salt.
  5. Heat over medium heat, stirring constantly until sugar is dissolved and the liquid reaches a light simmer.
  6. Add the drained vegetable mixture into the simmering brine.
  7. Stir gently and simmer for 5–10 minutes; do not boil vigorously.
  8. Ladle the hot chow chow into sterilized pint jars, leaving 1/4 inch of headspace.
  9. Remove trapped air with a bubble remover tool, wipe rims, apply lids, and tighten bands.
  10. Process in a boiling water bath canner for 15 minutes. Remove and let cool for 24 hours.