Prep the vegetables: Finely chop the cabbage, peppers, onion, green tomatoes, and celery so everything is in small, even pieces. Stir in the minced jalapeño. Aim for a mix that will fit well on a spoon.

Salt and drain: Place the chopped vegetables in a large bowl and sprinkle with 2 tablespoons kosher salt. Toss well. Let sit for 1–2 hours to draw out moisture. This helps keep the chow chow crisp.

Rinse and squeeze: Rinse the salted vegetables under cold water to remove excess salt. Drain in a colander, then press or squeeze gently to remove as much liquid as you can without crushing the veggies.

Make the brine: In a large nonreactive pot, combine apple cider vinegar, water, sugar, mustard seeds, turmeric, mustard powder, celery seed, ground ginger, black pepper, and any optional spices. Bring to a simmer over medium heat, stirring to help the sugar dissolve.

Taste the brine: Before adding the vegetables, taste and adjust. For sweeter, add a bit more sugar. For tangier, add a splash more vinegar. For heat, add red pepper flakes. The brine should taste bright and slightly sweet.

Cook the vegetables briefly: Add the drained vegetable mixture to the simmering brine. Stir and cook at a gentle simmer for 5–8 minutes, just until the vegetables soften slightly but still have crunch.

Pack into jars: Remove from heat. Using a ladle, pack the hot chow chow into clean, warm jars, leaving about 1/2 inch of headspace. Make sure the brine covers the vegetables.

Seal for the fridge: Wipe rims, apply lids, and let cool to room temperature. Refrigerate for at least 24 hours before eating to let the flavors meld. For longer storage, follow safe water-bath canning practices.

Serve: Spoon onto beans, peas, greens, pulled pork, hot dogs, burgers, or grilled fish. A little goes a long way.