CHOW CHOW GREEN TOMATO RELISH RECIPE
Steps:
- 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.
Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 19 mg, Sugar 4 g, Fat 0 g, ServingSize 4 pints (64 servings), UnsaturatedFat 0 g
LIBBIE'S CANNED GREEN TOMATO RELISH CHOW CHOW
Very old relish; reminds me of chow chow; has green peppers, cabbage, celery, onions. Always follow Ball book. This is just the recipe, not how to can, because it just says seal and that's wrong.
Provided by Dienia B.
Categories Low Protein
Time P1DT40m
Yield 8 quarts
Number Of Ingredients 11
Steps:
- Put celery, tomatoes, cabbage, onions, and peppers through food chopper.
- Mix together.
- Add 1 cup kosher salt with 2 quarts cold water.
- Let stand overnight in cool place.
- Next morning drain well.
- Put 2 quarts vinegar to 2 lbs sugar, mustard seed, and celery seed on stove to boil; boil for 10 minutes.
- Pour over chopped vegetables.
- Pack in jars and seal.
Nutrition Facts : Calories 677.3, Fat 4, SaturatedFat 0.4, Sodium 14251.8, Carbohydrate 150.7, Fiber 10, Sugar 133.1, Protein 8.2
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
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.
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