Chow Chow is a pickled relish. I grew up eating chow chow as a condiment on collard greens, crab cakes, hot dogs, and hamburgers.
10 large firms green tomatoes, 4 medium firm red tomatoes, 6 mirlitons, 3 red bell peppers, 10 medium white onions, 1 medium cabbage, 1/2 cup sea salt, 4 cups apple cider vinegar, 1 cup water, 3/4 teaspoon dried mustard, 2 tablespoon crushed red peppers, 3 cups brown sugar, 2 cups sugar, 1 cup dried red peppers, 2 tablespoons liquid crab boil, in a cheese cloth measure out 1 teaspoon dried ginger, 1/2 teaspoon turmeric, 2 tablespoons allspice berries, 2 tablespoons whole cloves, 1 tablespoons mustard seeds, 2 tablespoons celery seeds, 2 tablespoons pickling spices, 2 cinnamon sticks.
Wash all your vegetables, then chop them up and put them in a large glass container. Sprinkle with salt put a top on and allow to set for at least 12 hours. Now cover the vegetables with cold water, set aside. In a large pot add vinegar, sugar and the cheesecloth bundle then bring to a rapid boil; reduce the heat add the vegetables and cook for 20 minutes or until the vegetables are tender. Add hot mixture into jars, leaving about 1/2 inch from the top of the jar. Cover immediately with metal lids and screw on the rings. Add the jars to a pot of boiling water bath for 10 minutes.