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Green Tomato Chow-Chow

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"This traditional mixed-vegetable relish, which usually features some combination of cabbage, tomatoes, peppers, and onion, is like a Southern version of sauerkraut or Korean kimchi. It has its origins in Appalachia, where big, crisp heads of cabbage thrive in the cooler mountain climate. It's typically served on stewed beans and rice, but it is excellent, too, on hot dogs and barbecue sandwiches. This version, which features the bright, tart flavor of green tomatoes, comes from an old recipe in my grandmother's collection — so old that it's called for '5 cents' worth of celery seeds.'"

List of Ingredients

â—¦ 5 pounds green tomatoes, cored and roughly chopped
â—¦ 2 yellow onions, quartered
â—¦ 2 green bell peppers, cored, seeded, and quartered
â—¦ 2 cups sugar
â—¦ 1 cup apple cider vinegar
â—¦ 2 small chile peppers, cored and seeded
â—¦ 2 tablespoons kosher salt
â—¦ 2 tablespoons yellow mustard seeds
â—¦ 1 tablespoon celery seeds
â—¦ 1 tablespoon pickling spices
â—¦ 1 tablespoon whole cloves


Recipe

Grate the tomatoes, onions, and bell peppers on a box grater or in a food processor using the grating disk.

Transfer the grated vegetables to a large nonreactive saucepan and add the sugar, vinegar, chile peppers, salt, mustard seeds, celery seeds, pickling spices, and cloves and stir to mix. Bring to a low boil over medium heat, skimming the rising foam as needed. Cook, stirring often, until thick, about 45 minutes. Remove from the heat. If preserving the relish, sterilize four 1-pint heat-tempered canning jars.

For refrigerator relish, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 2 months.

For preserved relish, pack the hot relish in the sterilized jars, leaving about ½ inch of headspace to ensure a proper seal, and process in a hot water bath for 20 minutes to vacuum seal.

Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.

Makes about 4 pints