Chop all vegetables (onions, green and red peppers, cabbage, green tomatoes, garlic, and hot peppers).

Pour boiling water over the chopped vegetables in a large pot or bowl.

Let the vegetables stand in the hot water for 10 minutes to soften them.

Drain the water from the vegetables thoroughly.

Add sugar, vinegar, water, salt, mustard, cloves, allspice, and pepper to the drained vegetables.

Bring the mixture to a boil over medium-high heat.

Reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender and the mixture has thickened slightly.

Carefully transfer the hot chow chow to sterilized jars, leaving approximately 1/2 inch of headspace.

Seal the jars according to standard canning procedures to ensure proper preservation.