![Chowchow](https://cdn.statically.io/img/www.foodandwine.com/thmb/UrmjyJjJ-09p1vSTXepsjOV7MVY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200707-r-xl-chowchow-4c165b7d46ae40a18e406746394f41db.jpg)
Ingredients
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4 pounds green bell peppers, cut into 1/4-inch dice
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4 pounds red bell peppers, cut into 1/4-inch dice
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3 pounds green tomatoes, cut into 1/4-inch dice
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4 pounds sweet onions, cut into 1/4-inch dice
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One 3 1/4-pound head of green cabbage, cored and finely chopped
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1/2 cup kosher salt
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6 cups sugar
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4 cups cider vinegar
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2 cups water
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2 tablespoons yellow mustard seeds
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1 tablespoon dry mustard
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1 tablespoon crushed red pepper
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1 tablespoon celery seeds
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2 teaspoons ground ginger
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1 1/2 teaspoons turmeric
Directions
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In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
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Drain the vegetables, discarding the liquid. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the drained vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings.
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To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.