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Chow-Chow - Green Tomato Relish

User Rating 4.5 Star Rating (3 Reviews)

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Green Tomato Relish

Green Tomato Relish

Diana Rattray
Also known as chow-chow or piccalillli, this relish is great with sausages, pork, and ham, or serve it with hot dogs or burgers.

Ingredients:

  • 5 cups coarsely chopped green tomatoes (about 5 tomatoes)
  • 5 cups coarsely chopped cabbage (about 1 1/2 pounds cabbage)
  • 1 1/2 cups finely chopped yellow onion or sweet onion
  • 2 cups coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
  • 1/3 cup kosher salt or pickling salt
  • 2 1/2 cups cider vinegar
  • 1 cup light brown sugar, packed
  • 1 tablespoon yellow mustard seeds
  • 2 cloves garlic, finely minced
  • 1 teaspoon celery seed
  • 1/2 teaspoon red pepper flakes, or to taste, optional

Preparation:

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 canner 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. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner 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, bring the vinegar, brown sugar, and seeds and spices 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 about 1/4-inch headspace.

With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be 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.
Makes about 4 pints.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Chow-Chow, Member treasuresofmine

First things first, chow chow is very well known for eating with red beans-u know pinto beans. How could anyone not know that. I guess its an East TX thing! I am a canner from way back. This is the same receipe my dadday and I use to make the only difference is I add the following; About 12 med heat Jalapenas per 12 lbs. of coarse chopped g tom and onions. If you like chow chow like its suppose to be eaten you'll add one coarsely chopped hobanaro to each batch. I add peppers both kinds and onions during the over night soak. If u prefer a little kick wait till you drain it before adding the hobanaro. Remember best if you only heat it long enough to get everything hot enough to seal the jars. It will continue to cook in the jars while its cooling to seal. Keeps the vegetables crisp instead of limp. Enjoy! My dad and I have for many years. I have a gentleman that orders 30 pint jars or it from me every 4-6 months, does that tell you how good it is.

7 out of 7 people found this helpful.

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