Chow Chow

Cook each vegetable separately until tender, but not mushy. Drain; rinse with cold water to stop its cooking and preserve color.

Drain; layer into a large dishpan.

Combine sugar, vinegar, water and spices into stock pot.

Bring to a boil.

After sugar dissolves, spoon in vegetables and boil for 5 minutes.

Stir gently so you don't break up the vegetables, but mix them well. Spoon into hot sterilized jars and seal.