Recipe(tried): Chow Chow

This recipe is from Meta Given's Modern Encyclopedia of Cooking, published in Chicago 1949. I have tried it. It is really as good as my grandmother's recipe that was never passed down to me.

CHOW CHOW

1 quart chopped cabbage
3 cups cauliflowerettes
2 cups sliced onions or small pickling onions
2 cups diced green bell pepper
2 cups chopped green tomatoes
1 cup diced sweet red bell pepper
3 tbsp salt
2 cups vinegar
1 1/4 cups sugar
2 tsp dry mustard
1 tsp celery seed
1 tsp mixed pickling spices
1 tsp tumeric
1/2 tsp ground ginger
1/2 tsp white mustard seed

Wash, drain and prepare all vegetables. Sprinkle with salt, cover, let stand overnight.

Turn into a colander and drain well.

Combine vinegar, sugar, and spices tied in a cheesecloth bag and simmer 10 minutes.

Add the well-drained vegetables; bring to a boil, decrease heat and simmer for 10 minutes. Remove spice bag.

Pack hot vegetables into hot, sterilized jars and seal*.

*Pack, boiling hot, into clean, heated canning jars, (pints or half pints) leaving 1/4 inch head space. Place canning lids and rings on jars. Process in water bath canner 10 minutes.