Chow Chow 6 Recipe

Place vegetables in a 6-8 quart Dutch oven with lid. Sprinkle salt evenly over vegetables, cover and refrigerate overnight. Place vegetables in colander, rinse and drain; return mixture to Dutch oven and add remaining ingredients. Bring to a boil over medium-high heat; reduce heat, simmer for 3-5 minutes. Using a sterilized ladle and canning funnel, pack hot chow chow into hot, sterilized half-pint jars, filling to 1/2 inch from the top. Remove air bubbles and wipe jar rim clean. Cover immediately with metal lids and screw on bands. Process for 15 minutes in a boiling water bath.