Chow

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   1. Slice tomatoes in rounds, about medium thickness. Place them in a large stockpot and cover them with 2 handfuls of coarse salt, which will bring out the water in the tomatoes. (Note: do NOT use regular table salt!) Cover, and let sit overnight or until reduced by half. When the ratio of tomatoes to water is almost equal, they are ready.

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   2. Drain water from tomatoes. Rinse well a couple of times so they aren't too salty, but you definitely don't want to remove all the salt.

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   3. Add enough vinegar to just cover the tomatoes. You may need more or less than the amount specified.

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   4. Slice onions into rounds and chop red peppers in a small dice. Add to the pot. Tie up pickling spices in some cheesecloth, and add to the pot. Add 4 to 5 cups sugar, and give the whole thing a quick stir.

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   5. Put the pot on the stove and cook at a very low simmer for 3 to 4 hours, or until tomatoes are good and soft. Immediately place the hot chow into glass jars and seal; you'll hear them self-sealing over the next bit. Refrigerate opened jars, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.