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PREPARATION:Chop all vegetables; combine in a large kettle. Stir in salt; let
stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large
kettle.
Put mustard seed, celery seed, and pickling spices in a 6-inch square of
cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid
to a boil and simmer for 30 minutes. Add vegetables and return to simmer
for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and
seal.
More Green Tomatoes
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