If you go for a walk this time of year anywhere on the Island, you will most likely smell the aroma of Chow- chow and Mustard pickles in the air, Green Tomato Chow Chow 7 lbs. green tomatoes, sliced thinly. 5 medium onions, peeled and sliced thinly . 1/2 c. pickling salt. ********** 4 c.vinegar. 4 c. sugar. 1 teaspoon cinnamon. 1/2 teaspoon ginger 1/4 c. mixed pickling spice tied in a cheesecloth bag. ************ Combine the vegetables and salt in a large bowl. Mix well. Cover and let stand overnight. The next day, drain the vegetables in a colander, pressing out excess moisture. Set aside. Combine 4 c.vinegar. 4 c. sugar. 1 teaspoon cinnamon 1/2 teaspoon ginger in a large pot. Bring to a boil over medium-high heat. Simmer for 15 minutes. Add the drained vegetables and add the spice bag. Once the mixture returns to a boil, reduce the heat to medium and simmer for 30 minutes, stirring often. Remove from the heat; discard the spice bag. Spoon into hot, sterilized ja