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Spicy Chow Chow
Source: Paula Deen
10 jalapeno peppers, seeded and minced
3 green bell peppers, chopped
3 red pepper peppers, chopped
2 green tomatoes, chopped
1 large sweet onion, chopped
1/2 head green cabbage, shredded
1/4 cup salt
2 cups white vinegar
1 1/4 cups sugar
2 t. celery seed
2 t. mustard seed
2 t. turmeric
In large bowl, combine peppers, tomatoes, onion, and cabbage. Add salt, stirring to combine. Cover, and refrigerate for at least 8 hours; drain well. Pour mixture into a large Dutch oven. Add vinegar, sugar, celery seed, mustard seed and turmeric. Bring to a boil over medium heat; reduce heat and simmer for 1 hour, or until vegetables are tender. Let cool; cover and store in refrigerator. Makes about 2 1/2 quarts.