Chow Chow

Combine all the chopped vegetables in a large kettle and mix well. Sprinkle with salt and allow to stand overnight.

The next day, drain off liquid.

Tie pickling spices in a piece of cloth or cheesecloth.

Combine the vinegar, sugar, pickling spice bag and all other spices in a large kettle.

Simmer 20 minutes. Add the vegetables to the mixture and cook over low heat until almost reaches boiling point.

Pack the hot chow chow in hot sterilized jars and seal at once.

Allow to stand 2 weeks before eating.