I got my recipe off the Internet as well and the sugar amount was not correct. I had to add a lot more sugar and re-can my first batch. The chow chow recipes call for the vinegar to be full strength, so you have to add almost as much sugar as you do vinegar. Here is the recipe after I adjusted the sugar amount. You may want to taste test it for your desired sourness.
Dissolve salt in the 8 cups of water and pour over chopped vegetables. Let it stand for at least one hour. Rinse and drain twice to make sure you removed all the salt.
Mix vegetables with sugar, spices, and vinegar. Simmer on low for 20 minutes. Bring to a boil and immediately pack into hot jars. Makes 5 pints.
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