4 cups onions
6 cups white sugar
4 cups cabbage
4 cups vinegar
4 cups green tomatoes
2 cups water
12 large green bell peppers
1 Tbs. celery seed
6 large red bell peppers
2 Tbs. mustard seed
1/2 cup salt (try to get non-iodized salt, if possible)
1 1/2 tsp. turmeric
A pinch (hot) pepper flakes

Chop or grate onions, cabbage, tomatoes, green and red bell peppers,
by what ever method is easiest for you, until fairly fine.
Sprinkle with salt, and let stand overnight.

Heat the sugar, vinegar, water, celery seed,
mustard seed, and turmeric to boiling.
Rinse and drain vegetables, mixing well.
Add vegetables to liquid. Boil three minutes.
Spoon or ladle into sterilized pint jars and seal.

"This is my mother's (deceased since 1993) recipe for Chow-chow,
a type of relish. She was a native of Bristol England,
transplanted to Chapel-Hill, and later Asheville, North Carolina.
This is a good recipe for summer, to use up that excess garden produce.
She would make about 50 pint jars of this each year,
and it would always be gone by Jan. or Feb. at the latest.
Adjust the red (Hot) pepper flakes to your taste.
We used it on pinto beans cooked with a ham bone,
on hamburgers and hot-dogs, and in deviled eggs."

Recipe by Irene Selway Robinson (1923-1993)