Prepare the Vegetables: Start by chopping all your vegetables (tomatoes, cabbage, bell peppers, onions, carrots, garlic). Aim for uniform pieces for even texture and flavor.

Soak the Vegetables: In a large bowl, combine the vegetables and salt. Refrigerate the mixture for 4-6 hours, or overnight. This helps remove extra moisture from the vegetables.

Cook the Pickling Liquid:In a large pot, mix together the vinegar, sugar, mustard seeds, turmeric, celery seeds, and red pepper flakes. Bring the mixture to a boil, stirring until the sugar is dissolved..

Add the Vegetables:Drain the vegetables thoroughly. Add them to the pot with the pickling mixture and simmer over medium heat for about 30 minutes, until the veggies soften and absorb the flavors..

Pack the Jars: Once cooked, carefully spoon the Chow Chow into sterilized jars. Allow approximately ½ inch of room at the top of each jar. Seal the jars tightly.

Cool and Store: Let the jars cool completely at room temperature before storing them in the refrigerator.