1 quart of chopped green tomatoes 1 cup chopped sweet red peppers 1 cup chopped green peppers 1 1/2 cups chopped onions chopped jalapeno peppers to taste if you want a little heat (optional) 5 cups chopped cabbage 1/3 cup canning salt (regular salt will make the liquid cloudy) 3 cups apple cider vinegar (you can use plain vinegar if you don't have it) 2 tablespoons whole mixed pickling spice 1 cup Splenda (or sugar or honey) Combine vegetables, mix with salt using your hands and stir in well, and let it stand over night. Drain and press in a cheesecloth bag to remove all liquid possible. Combine vinegar with the spices tied in a spice bag. Bring mixture to a boil. Add the Splenda (or whatever sweetener you use). Add vegetables, bring to a boil and simmer about 30 minutes or until there is just enough liquid to moisten the vegetables. Remove the spice bag. Pack hot relish into clean, hot pint jars, leaving 1/4 inch headspace. Adjust seals and process in a boiling-water bath for 10 minutes. Yield: 4 pints I tripled this recipe. We usually eat chow chow with peas or beans and cornbread. It's good with chicken and dressing. It's like pickles, you can eat it with anything you like really.