Recipe: Canning Chow Chow Recipe and Safety

I can't find one that contains any carrots or has that many peppers in it. Adding any extra vegetables not called for could result in spoilage or an unsafe product.
One note, adding any oil to a canning recipe would be unsafe and can result in botulism. There are only a few safe tested recipes that contain oil and they are highly acidified. The recipes are for marinated mushrooms and a marinated bean salad.

Here is one that I found:
2 quarts shredded cabbage (about one medium head.)
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt

Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.

Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.

2 cups vinegar, 5% acidity
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed

Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars. Process in water bath canner for 15 minutes.