Preparation Steps

• Place shredded cabbage, chopped green tomatoes, chopped bell pepper, chopped onion and shredded carrot in a large bowl.
• Sprinkle the kosher salt over the vegetables and toss well. Let sit 30 minutes to draw out excess moisture, tossing once or twice.
• After 30 minutes, drain off liquid and rinse the vegetables under cold water. Squeeze out as much liquid as possible using a clean towel or cheesecloth.
• In a medium saucepan combine the distilled white vinegar, granulated sugar, mustard seed, celery seed, turmeric and black pepper. Bring to a simmer over medium heat, stirring until sugar dissolves.
• Simmer the pickling liquid gently for 5 minutes to allow the spices to bloom, then remove from heat.
• Pack the squeezed vegetables into sterilized jars, leaving about 1/2 inch headspace. Pour the hot vinegar-spice mixture over the vegetables, pressing down to remove air pockets.
• Seal jars with lids and let cool to room temperature. For quick refrigerator relish, refrigerate for at least 24 hours before serving; flavor improves after 3 days.
• Optional: For shelf-stable chow chow, process jars in a boiling water bath for 10 minutes (adjust time for altitude) after sealing. Otherwise keep refrigerated and use within 4–6 weeks.
• Serve chilled or at room temperature as a condiment with sandwiches, grilled meats or pulled pork.