Chow-Chow - Green Tomato Relish or Piccalilli
I'm posting this because someone requested a recipe, and since I had one, I thought I'd share. I believe I originally found this recipe online, but it works well, so I've kept it. If you don't want to can this, just follow the cooking and preparation steps and use it within a week (like a fresh salsa).
I'm posting this because someone requested a recipe, and since I had one, I thought I'd share. I believe I originally found this recipe online, but it works well, so I've kept it. If you don't want to can this, just follow the cooking and preparation steps and use it within a week (like a fresh salsa).
- 1 c light brown sugar packed
- 1 tsp celery seed
- also known as chow-chow or piccalillli this relish is great with sausages, pork, and ham, or serve it
- 5 c coarsely chopped green tomatoes (about 5 tomatoes
- 5 c coarsely chopped cabbage (about 1 1/2 pounds cabb
- 1 1/2 c finely chopped yellow onion or sweet onion
- 2 c coarsely chopped bell pepper at least 1 red for color (about 4 peppers)
- 1/3 c kosher salt or pickling salt
- 2 1/2 c cider vinegar
- 1 tbsp mustard seeds
- 2 clove finely minced garlic (fresh only)
- 1/2 tsp teaspoon red pepper flakes (optional)
- Carbohydrate 56.1243125480888 g
- Cholesterol 0 mg
- Fat 0.557750000875242 g
- Fiber 0.279499998540011 g
- Protein 0.531650000815797 g
- Saturated Fat 0.0328500000444316 g
- Serving Size 1 1 Serving (110g)
- Sodium 19.0445833499128 mg
- Sugar 55.8448125495488 g
- Trans Fat 0.0483500000632999 g
- Calories 232 calories
Step-by-step
- 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 at least 1 inch above the filled jars. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to a 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.
My Favorite Green Tomato Relish: A Chow-Chow Recipe
This chow-chow recipe has become a staple in my kitchen. I originally found it online years ago, but I’ve tweaked it over time to perfect it to my taste. It’s a vibrant, tangy relish that’s perfect for adding a burst of flavor to any meal. I love its versatility – it’s equally delicious served alongside sausages, pork, and ham, or simply enjoyed as a side dish. The best part? It’s surprisingly easy to make!
The recipe itself is quite straightforward. It starts with a mix of coarsely chopped green tomatoes, cabbage, onions, and bell peppers. The key to a truly delicious chow-chow is the balance of sweet and tangy flavors. That's where the brown sugar and cider vinegar come in. They create a perfect harmony that enhances the natural flavors of the vegetables. I use a generous amount of brown sugar to create that wonderful sweetness, and the cider vinegar adds the necessary zing.
One of the things I particularly appreciate about this recipe is its adaptability. You can easily adjust the spice level to your preference. If you like a little heat, add a pinch of red pepper flakes. If you prefer a milder flavor, you can omit them altogether. Similarly, the type of onions you use can influence the overall taste. I personally find sweet onions work particularly well in this recipe, but you can experiment with yellow onions if you prefer.
Now, I'll be honest, the canning process might seem a little daunting at first. However, once you understand the basic steps, it becomes much simpler. The recipe clearly outlines the process of preparing the jars, ensuring they are sterilized, and then carefully packing the relish, leaving adequate headspace. The boiling process seals the jars, preserving the chow-chow for weeks or even months. But if canning isn't your thing, don't worry! You can absolutely make this relish and enjoy it fresh within a week, just like a delicious salsa.
Beyond the basic ingredients, I also add celery seeds and mustard seeds. These seeds add a fantastic dimension of depth and complexity to the relish. It’s a small touch, but it makes a noticeable difference. A final touch is the addition of fresh garlic – this adds a subtle yet noticeable punch to the relish.
I find that this recipe is incredibly rewarding. Not only is it delicious, but also the process of making it is immensely satisfying. There’s something quite therapeutic about chopping all those vegetables, preparing the jars, and then seeing the final product neatly lined up on a shelf. It’s a little bit of a project, but the result is absolutely worth the effort. And believe me, when you serve this at your next gathering, your guests will be raving about it.
So, if you're looking for a unique and flavorful addition to your repertoire of recipes, I highly recommend giving this chow-chow a try. It’s a taste of summer that you can enjoy all year round! Whether you’re a seasoned canner or a kitchen novice, this recipe is easy to follow and will surely impress.
Whether you choose to can it or enjoy it fresh, this green tomato relish is an absolute winner. I’m eager to hear your thoughts and experiences once you’ve tried this recipe. Let me know how it turned out!
