Finely chop the green cabbage by hand, or in a food processor.
Seed and chop the mini bell peppers.
Chop the green tomatoes.
Seed, rib and chop the jalapeño pepper.
Add all the veggies to a big bowl and sprinkle with the kosher salt.
Mix well, cover and refrigerate for 8 hours or overnight.
The next day, toast the celery and mustard seeds in a Dutch oven or heavy bottomed pot. Toast until they begin to pop.
Add the sugar, apple cider vinegar and water to the pan and stir until the sugar is dissolved.
Drain the veggie mixture well, then add to the pot. Add the rest of the spices and mix.
Bring the mixture to a boil. Then reduce to a simmer and cook for 60 minutes, until cooked down and thickened.
Allow the mixture to cool, then transfer to a Mason jar or other airtight container.
Enjoy on hot dogs, mixed into salads, alongside smoked meats, etc. Chow Chow can be stored in the fridge for up to a month.
