Cook The Book: Big Mama'S Chow-Chow

Ingredients:
- 1 medium head of cabbage, cored and shredded
- 4 green bell peppers, cored, seeded, and diced
- 2 onions, diced
- 2 green tomatoes, or 5 husked tomatillos, diced
- 1/2 cup of salt
- 3 cups distilled white vinegar
- 2 1/2 cups sugar
- 1 tablespoon celery seed
- 1 teaspoon ground turmeric

Directions:
- In a medium nonreactive stockpot, combine the cabbage, bell peppers, onions, and tomatoes (the raw vegetables should equal 2 1/2 to 3 quarts). Stir in the salt, cover the pot, and let the vegetables stand at room temperature for 4 to twelve hours. Drain well in a colander.
- Rinse the pot and add the vinegar, sugar, celery seed, and turmeric. Bring to a boil. Add the drained vegetables, return to a boil, then reduce heat and simmer for 1 hour stirring occasionally. Serve hot or cold.