Chow Chow Green Tomato Relish Recipe

Gather the ingredients.

Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.

Prepare the canner and jars. Add water to a large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. We usually fill it about halfway and keep a kettle or saucepan of water boiling on another burner to add to the canning kettle as needed. Wash jars thoroughly and heat water in a small saucepan. Put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

Drain the vegetables and rinse thoroughly.

In a large nonreactive kettle, combine the vinegar, brown sugar, celery and yellow mustard seeds, and red pepper flakes. Bring to a boil. Reduce heat to medium-low and continue simmering for 5 minutes.

Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.

With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving approximately 1/4-inch headspace.

With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars. Close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle, and add more water so that it is at least 1 inch above the jars.

Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.

Check for seals. The middle of the caps should have made a popping sound while cooling and will stay depressed.