Summer’s End CHOW CHOW

Summer’s End CHOW CHOW
2 heads CABBAGE, chopped
12 GREEN TOMATOES, chopped
2 RED BELL PEPPERS, chopped
2 GREEN BELL PEPPERS, chopped
2 large YELLOW ONIONS, chopped
1 to 2 cups JALAPENOS, chopped
other options can be cucumbers, yellow squash or zucchini
Place all in a large bowl. Sprinkle with 2 tablespoons SALT and toss. cover and refrigerate for a couple of hours to overnight.
12 cups SUGAR
12 cups white Vinegar 5%
8 cups WATER
4 tablespoons PICKLING SPICE
1 tablespoon SALT
1 tablespoon TUMERIC
2 tablespoons ground dry MUSTARD
1 tablespoon RED PEPPER FLAKES (optional)
Place all the above ingredients into a large stock pot and cook on medium high stirring until the sugar is dissolved. Add the chopped vegetables and continue to cook for 1 hour.
Fill sterilized jars (boiled in water for 10 minutes) with chow chow and juice to 1/4" headspace. Top with lids and twist tops. Allow to seal as they cool. There is no need to can. You can simply store in jars in the refrigerator.