Chow Chow

16 medium green tomatoes
1 1/2 t tumeric
1 medium head cabbage
1 t powdered ginger
6 medium onions
2 T mustard seeds
6 green peppers
1 T celery seed
6 sweet red peppers
1 T mixed whole pickling spices
1/4 cup flaked pickling salt, tied in a cheesecloth bag
2 T prepared mustard
6 cups vinegar
2 1/2 cups sugar

Coarsely chop all vegetables. Combine and mix with salt. Let stand overnight, then drain, discarding liquid. Put prepared mustard in a large kettle and gradually blend in vinegar, sugar and spices. Simmer 2 minutes. Add chopped vegetables and simmer another 10 minutes. Discard cheesecloth bag. Pack immediately into hot, sterilized jars. Be sure liquid covers vegetables. Seal at once. Process 10 minutes in a boiling water bath. Makes 7-8 pints.