Chow Chow

1. 1

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

2. 2

   Drain; layer into a large dishpan.

3. 3

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

4. 4

   Bring to a boil.

5. 5

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

6. 6

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

No additional tips available.