Garden Chow-Chow

Another great recipe to use up all those wonderful garden veggies! I don't use the green tomato because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish.

• Ready In: 4 hrs 15 mins
• Yields: 8 quarts

Ingredients

• 1  lb carrot, peeled and sliced
• 1  head cabbage, shredded
• 3  medium zucchini, sliced
• 1  lb onion, sliced
• 10  medium green tomatoes, sliced (optional)
• 1 1⁄2 heads cauliflower
• 4  cups sugar
• 1⁄2 gallon white vinegar
• 1  tablespoon dry mustard
• 1  tablespoon celery seed
• 1⁄2 tablespoon  dried turmeric

Directions

1. Slice onions and salt to taste.
2. Let set 3 hours.
3. Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
4. After 3 hours, drain onions on paper towel, but do not rinse.
5. Cook carrots and cauliflower in vinegar and spices for 5 minutes.
6. Add all other ingredients.
7. Cook until very hot, about 10 minutes.
8. Pack in jars.