chow chow prep

Chow-chow is a southern pickled relish. Chow-chow is a little sweet, a little spicy crunchy, and delicious! Chow-chow can be eaten as a snack by itself or as a condiment. I grew up eating chow-chow as a condiment on collard greens, beans, crab cakes, hamburgers, and hot dogs. I recently learned that there is a host of folks that have never heard of chow-chow, including some southerners. I have tweaked the original family recipe to fit my palate; I hope you like it.
10 large firms green tomatoes, 3 medium-size firm multi-colored heirloom tomatoes, 6 mirlitons, seeds removed, 3 red bell peppers, 10 medium white onions, 1 medium cabbage, 1/2 cup sea salt, 3 cups white vinegar, 1 cup apple cider vinegar, 1 cup water, 3/4 teaspoon dried mustard, 2 1/2 tablespoons crushed red peppers, 1/2 cup brown sugar, 1 tablespoon maple syrup, 2 tablespoons liquid crab boil. Cheesecloth bundle sack: 1 teaspoon dried ginger, 1/2 teaspoon turmeric, 2 tablespoons allspice berries, 6 whole cloves, 1 tablespoon mustard seeds, 2 tablespoons celery seeds, 1 cinnamon stick, 2 tablespoons pickling spices, tie off the bundling sack.
Wash all your vegetables, add the tomatoes, onions, mirliton, and bell peppers to a large glass container. Sprinkle with salt put a top on the container, set aside for at least 6 hours. Add the vegetables, sugar, vinegar, and bundle sack to the pot. Add enough water to cover the vegetables. Bring to a rapid boil, reduce to a simmer, cook for 3-5 minutes, remove from the heat and cool. Peel the tomatoes, roughly chop the other vegetables. Cool for about 10-15 minutes or until the liquid is room temperature then add this mixture and the remaining vegetables into pint jars, leaving about 1/2 inch from the top of the jar. Cover immediately with the 2-piece metal lids and screw on the rings. Add the jars to a pot of boiling water bath for 10-12 minutes; this process seals the lids.

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