Chow Chow Green Tomato Relish Recipe

chow diet

Chow Chow Green Tomato Relish

  • Total: 80 mins
  • Prep: 60 mins
  • Cook: 20 mins
  • Yield: 4 pints (64 servings)
Nutritional Gu >(per serving)
23 Calories
0g Fat
5g Carbs
0g Protein

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Nutrition Facts
Servings: 4 pints (64 servings)
Amount per serving
Calories 23
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 601mg 26%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Protein 0g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Also known as chow-chow or piccalilli, this green tomato relish is a Southern favorite, and it’s great with sausages, pork, ham, hot dogs, and burgers.

The relish is a combination of chopped green tomatoes, cabbage, onions, and peppers. The vegetables are brought together with a mixture of vinegar, brown sugar, and seasonings.

Ingredients

  • 5 cups green tomatoes (coarsely chopped)
  • 5 cups cabbage (coarsely chopped)
  • 1 1/2 cups yellow onion (or sweet onion, finely chopped)
  • 2 cups bell pepper (coarsely chopped; at least 1 red bell pepper for color)
  • 1/3 cup pickling and canning 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
  • Optional: 1/2 teaspoon red pepper flakes (or to taste)

Steps to Make It

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. I usually fill it about halfway, and I 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, 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 approximately 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 canning kettle 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.)

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