Combine sliced green tomatoes and salt in a large glass, ceramic, or stainless steel container.

Cover the container and let it stand overnight to draw out excess moisture.

Drain the tomatoes thoroughly and rinse them in two baths of cold water.

Soak the tomatoes in cold water to cover for 30 minutes, then drain again.

Grind the tomatoes using a coarse blade of a meat grinder into a stainless steel stockpot.

Stir in the shredded cabbage, chopped sweet red peppers, chopped onions, and chopped hot red pepper.

Add brown sugar, mustard seeds, celery seeds, whole cloves, ground allspice, dry mustard, and vinegar to the pot.

Cook the mixture, uncovered, over medium-high heat for 1 hour, stirring occasionally to prevent sticking.

Quickly ladle the hot chow chow into hot, sterilized jars, leaving 1/2-inch headspace.

Remove any air bubbles from the jars.

Cover the jars immediately with metal lids and screw bands tight.

Process the jars of chow chow in a boiling-water bath for 15 minutes to ensure proper preservation.