ELIZABETH'S GREEN TOMATO CHOW-CHOW
This is my ex-mother in law's recipe. I got her to e-mail it to me yesterday. It is the best chow recipe I have ever eaten. I've made many many jars of this in my lifetime. You will not be dissappointed if you try this one! I am posting this so I never lose it again! I am guestimating at the amount it makes.
Provided by MarieRynr
Time P1DT3h
Yield 6 pints
Number Of Ingredients 13
Steps:
- Soak the tomatoes and onions in the first amount of water and the salt over night.
- Drain well in the morning.
- Put the spice in a cloth bag, tie shut and crush with a rolling pin.
- Put the vegetables in a pot with the vinegar and second amount of water, putting in the bag of spice.
- Bring to a boil, then simmer for half an hour.
- Add the sugars and simmer another half an hour.
- Stir together the cornstarch, dry mustard and tumeric.
- Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture.
- Add the chopped pepper.
- Simmer for 1 to 2 hours til thick.
- Spoon into prepared jars and seal according to manufacturers directions.
GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW
This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.
Provided by Nat Da Brat
Categories Chutneys
Time 1h15m
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
- Let stand for at least 8 hours, better overnight.
- Rinse; drain well.
- Combine vegetables with vinegar, sugar and spice bag.
- In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
- Stir frequently until slightly thickened.
- Pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2
SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW
A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.
Provided by Rita1652
Categories Onions
Time 1h
Yield 9 1/2 pint jars
Number Of Ingredients 10
Steps:
- Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
- Add salt, cover with water and allow to stand for 1 hour.
- While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
- Bring to a boil, reduce heat and simmer.
- Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
- Reduce heat; simmer 30 minutes.
- Stir frequently.
- Pour the relish into hot, sterilized pint jars.
- Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
- Remove to a protected surface to cool, undisturbed, for 24 hours.
Nutrition Facts : Calories 335, Fat 0.6, SaturatedFat 0.2, Sodium 6314.1, Carbohydrate 80.3, Fiber 3.8, Sugar 74.2, Protein 2.8
GREEN TOMATO CHOWCHOW
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn't be simpler: simmer chopped vegetables for 15 minutes in a spiced brine - we use judicious amounts of clove, allspice, cinnamon and toasted coriander - and pack into jars. We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato - a near-apple flavor, but without the sweetness. It's a delicious substitute for any relish you would spread over a hot dog or a burger, but we take it in other directions, too. Mixed one-to-one with good mayonnaise, green tomato chowchow makes the perfect dressing for coleslaw. Sometimes we'll strain out the brine before we add the mayonnaise to make a killer tartar sauce. Or if we're feeling indulgent, we'll drain the chowchow, toss it with squid or small bay scallops and flood it with a fruity extra virgin olive oil for easy mock-ceviche.
Provided by Matt Lee And Ted Lee
Categories condiments, side dish
Time 45m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Pound the dry seasonings together in a mortar.
- Bring vinegar, sugar, and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more.
- With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 7 grams, TransFat 0 grams
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