Step 1

Trim and cut the following vegetables into pieces that will fit in the feed tube of a food processor: 3/4 medium yellow onion, 8 ounces green-fleshed tomatoes or peeled carrots, 2 medium red bell peppers, and 1 medium green bell pepper.

Step 2

Fit the shredding disc on the food processor and shred all the vegetables. If the tomatoes are too soft to shred, grate on the large holes of a box grater, or cut into small dice.

Step 3

Transfer the shredded vegetables to a large bowl. Core and cut 1/4 medium head green cabbage into fine shreds (about 4 1/2 cups) and add to the bowl. Pierce the tip of a knife into 1 scotch bonnet pepper and add to the bowl. Sprinkle with 1/4 cup kosher salt and toss to combine. Cover and refrigerate for at least 8 hours or up to overnight.

Step 4

Transfer the mixture to a colander. Remove and discard the scotch bonnet. Rinse the vegetables well under cold running water, then let drain thoroughly. (If you are canning the chow chow, sterilize 1 quart or 2 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process.)

Step 5

Transfer the vegetables to a large saucepan. Coarsely crush 1/2 teaspoon whole allspice berries with the bottom of a small pan or with the flat part of a chef’s knife. Add the allspice, 5 fresh thyme sprigs, 1 cup granulated sugar, 1/2 cup water, 1/3 cup distilled white vinegar, 2 teaspoons yellow mustard seeds, 1/2 teaspoon celery seeds, and 1/4 teaspoon ground turmeric to the saucepan.

Step 6

Bring to a boil over medium-high heat. Boil for 4 minutes. Turn off the heat, then remove and discard the thyme stems. Transfer to clean glass jars or containers and let cool. Seal the jars and refrigerate for up to 1 month.

Step 7

If canning, ladle the hot chow chow into the jar(s), leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims with a clean, damp paper towel. Apply the lids and bands. Process the jars in the water bath canner for 10 minutes. (Start the timer after the water has returned to a boil.) Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store in a cool, dry, dark place for up to 4 months. Any jars that did not seal or opened jars should be refrigerated and used within 1 month.