Ingredients:

• 10 pounds Green Tomatoes
  
• 5 pounds Onions
  
• half pound Hot Peppers
  
• 5 cups Vinegar
  
• 3 cups Sugar
  
• 1 tablespoon Salt
  

Instructions:

• Grind tomatoes and onions.
  
• Mix and cover with boiling water
  
• Let stand for 10 minutes.
  
• Now do the hot peppers the same way.
  
• Drain both in colander and mix the tomatoes, onions and peppers together.
  
• Put in large container and add vinegar, sugar and salt.
  
• Bring mixture to a boil.
  
• Seal in clean jars freshly scaled with boiling water.
  
• Store in a cool, dark place.
  

Notes:

• This is my dad's recipe. I can well remember when our vegetable garden would produce the treasures needed to make the chow-chow that we would use all through the winter, and into the next spring. It was always a sad day when the last jar was empty and the garden wasn't producing again, yet.
  
• Serve this with cornbread and turnip greens, fried catfish, or just about anything.
  
• It is especially good to put a big heaping tablespoon full in a bowl of navy beans. Chop in a spring onion or two and even dice up a sun ripe tomato . . . Ummmmm, pass the unsweatened tea and cornbread (and I'm in heaven).