Finely chop all the vegetables in batches in a food processor fitted with a knife blade.

Mix chopped vegetables together in a very large non-reactive container. Sprinkle 1/2 cup salt over and let set at least 4 to 5 hours or overnight.

Drain the vegetables and squeeze out as much liquid as possible.

In large boiler, mix apple cider vinegar and sugar.

Combine the ground mustard, mustard seed, celery seed, turmeric, and allspice in a spice bag. Add the spice bag to the liquids.

Bring to boil then reduce heat and simmer 5 minutes.

Add the drained vegetables and bring back to a boil. Reduce heat and simmer 20 minutes.

Pack the chow chow mix while it's hot into sterililzed pint canning jars. Use caution while working with the hot mix and jars. Leave about a 1/4 to 1/2 inch head space in each jar. Wipe the mouth of the canning jar clean and seal the jar with canning lid and rings. Lids should properly seal and make a popping sound while cooling. The seals are good if they stay depressed in the middle.