Combine green tomatoes, cabbage, onion, green bell pepper, and red bell pepper in a large bowl. Sprinkle with salt and cover with cold water. Let stand for 4 hours or overnight.
Drain the vegetable mixture and rinse under cold water. Drain thoroughly.
In a large pot, combine apple cider vinegar, brown sugar, mustard seeds, celery seeds, turmeric, and ground ginger. Bring to a boil over medium heat.
Add the drained vegetable mixture to the pot. Return to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
Pack the hot chow chow into hot, sterilized jars, leaving 1/2 inch headspace. Seal and process in a boiling water canner for 10 minutes.
Let the jars cool and check seals. Store in a cool, dark place for up to a year.
Prep Time: 4 hours 20 minutes | Cooking Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 8 cups
Dive into the art of preserving with our Old Fashioned Chow Chow. A Southern delight that turns garden veggies into a tangy, sweet relish perfect for any meal. 🥗🍴
