Extra Fresh Veggies = Squash Chow Chow

Squash Chow Chow  that should be called
Multi Vegetable Chow Chow

 We are getting lots of fresh vegetables from the garden.
So, I made a batch of Chow Chow, I have had
this recipe  for years, and have always changed up
the  squash to a multi of different vegetables.

This will be really good this winter with  those peas and
butterbeans. Also,  a spoonful over the chicken tacos
is super good!!


 Recipe

12 cups grated [or cut up in small chunks] squash-[I used a mixture
of yellow squash, white squash, green tomato, cucumbers

2 large onions

2 large bell peppers

Optional-  2 -3 hot peppers [any kind you like]

5 teaspoon salt [once you have chopped above vegetables,
sprinkle salt over  it. Set in refrigerator [covered] overnight.

 The next morning:  Bring to a boil:
2 1/2 cups vinegar
1 teaspoon tumuric
2 teaspoon pickling spice
4 cups sugar
Once it boils and all this is dissolved good, pour on top
the vegetable mix. Bring this to a boil, and boil for
20 minutes. Put in jars [that are cleaned and  prepared
for canning.

notes:
1-  I put my pickling spice in a  piece of cloth and tie it up,
and then put in the vinegar mixture. Once it is cooked,
I remove and throw away.  I don't like the seeds to be in my
 chow chow.

2-You may use your choice of vegetables.. just what ever
you have on hand.. I have even added shredded cabbage
when, I was short on above veggies.
3- Use  the hot peppers that you like, and  the amount of hotness
you like. I don't add the hot peppers.

4- You can  grate  or cut these veggies ,any way you like? The
original recipe said to grate , I have done this, But I like
the texture of the chopped veggies the best!