Recipe courtesy of Nimbus Publishing, recipe adapted from Out Of Old Nova Scotia Kitchens.

Ingredients:

• 15 pounds (6.75 kg) green tomatoes
• 5 pounds (2.5 kg) onions
• 1/2 cup (125 ml) salt
• 4 cups (1 litre) vinegar
• (divided)
• 1/2 tsp (2ml) cloves
• 1/2 tsp (2 ml) mixed spice
• 1/2 tsp (2ml) allspice
• 2 tsp (10 ml) cinnamon
• 1 tsp (5 ml) dry mustard
• 3 cups (750 ml) sugar
• Cayenne pepper (if desired)

Directions:

1. Cut the tomatoes into small dice, and mince the onions. Mix together and  sprinkle with salt. Cover and let stand eight hours (or overnight) in the fridge.
2. Drain the vegetable mixture. Discard the resultant brine.
3. To 1 cup of vinegar, add the spices, mustard and sugar. Stir until the sugar is dissolved.
4. Add to the remaining vinegar and pour over vegetables. Bring to a simmer and cook for about two hours, stirring occasionally. The chow is now ready for eating or even better, for bottling and canning.