Green Tomato Chowchow
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 quarts
- 4whole allspice berries
- 1teaspoon celery seed
- 1teaspoon ground cinnamon
- 1teaspoon coriander seed, toasted
- 2teaspoons ground turmeric
- 1tablespoon kosher salt
- 1teaspoon freshly ground black pepper
- 1quart apple cider vinegar
- 1cup light brown sugar
- 3cups green cabbage, cut into small dice (from ½ pound green cabbage)
- 3cups Spanish onion, cut into small dice (from 1¼ pounds Spanish onions)
- 2cups red bell pepper, cut into small dice (from ¾ pounds red bell peppers)
- 6cups green tomatoes, cut into small dice (from 2¼ pounds green tomatoes)
Ingredient Substitution Guide
Nutritional analysis per serving (32 servings)
43 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pound the dry seasonings together in a mortar.
- Step 2
Bring vinegar, sugar, and ⅔ 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.
- Step 3
With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to ¼-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.
Private Notes
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Cooking Notes
mdurphy
I really like this relish. Aside from adorning your hot dogs, it's delicious chopped up further and added to crab salad or tuna salad. I also used the same brine to pickle cauliflower: hot brine over raw broken-up cauliflower florets. Excellent side.
David Look
From Matt: The story and the recipe are for the love of quick-pickling. The recipe wasn’t developed or tested for canning.
Lee-Lee
I've never found green tomatoes where I live. Does anyone know if tomatillos would work? The article mentions they have the same flavor but has anyone actually made it with them?
Aidan
This is also delicious drained and mixed with a generous amount of yellow mustard. Served on a picnic with cold roast pork or chicken, or at a bbq with grilled hotdogs or brats, it’s something you won’t forget. I use equal amounts of cabbage and green tomato, add 3 Tbsp. mustard seeds and a couple of bay leaves and cut back a tad on the cinnamon. (This was how my grandmother spiced hers.). I like this so much, I’ve been known to eat it with a spoon.
cbmeckfes
The intro mentions clove spice, but it wasn’t in the ingredients list. Might be good. I found it a bit heavy on the vinegar.
Chris
Chowchow may be eaten in the South, but it's definitely Pennsylvania Dutch. It was a staple in my grandmother's kitchen when I was growing up.
Martha
I’ve seen several posts saying they are not safe for processing. This information is in correct. Because of the high acid (vinegar) and sugar content, they are not as easily spoiled as something like canned vegetables or meat. I have the Ball Blue Book which gives very specific directions for all manner of canning. Pickles, preserves, etc. only need ten minutes in boiling water to create a seal. I have consumed many of the above after one year. Canning pressure cooker for the rest.
TIm Fris
My grandmother always made this in the summer with green tomatoes. She served it with black eyed, cream or crowder peas, or pinto beans and corn bread.
Lee-Lee
I've never found green tomatoes where I live. Does anyone know if tomatillos would work? The article mentions they have the same flavor but has anyone actually made it with them?
Martha
Green tomatoes are quite firm to the point of being rather hard so I don’t think tomatillos would work. Also, this recipe is really more like piccalilli. Chow chow usually has finely chopped cauliflower in addition, IMHO and also the Ball Blue Book. I make piccalilli every year. It’s worth the effort. It’s been harder to find in stores and not nearly as delicious.
Aidan
This is also delicious drained and mixed with a generous amount of yellow mustard. Served on a picnic with cold roast pork or chicken, or at a bbq with grilled hotdogs or brats, it’s something you won’t forget. I use equal amounts of cabbage and green tomato, add 3 Tbsp. mustard seeds and a couple of bay leaves and cut back a tad on the cinnamon. (This was how my grandmother spiced hers.). I like this so much, I’ve been known to eat it with a spoon.
JackieK
This would be delicious on top of southern style pinto beans, or black eyed peas.
mdurphy
I really like this relish. Aside from adorning your hot dogs, it's delicious chopped up further and added to crab salad or tuna salad. I also used the same brine to pickle cauliflower: hot brine over raw broken-up cauliflower florets. Excellent side.
cathyhall
I have the same question - can the jars be processed and kept on a shelf?
David Look
From Matt: The story and the recipe are for the love of quick-pickling. The recipe wasn’t developed or tested for canning.
Martha
This is the process I use for my piccililli. I then let the jars boil for 10 minutes and let them cool on the counter until I hear the lid make a popping noise meaning the seal is good. Only thing you need to remember is the lids can only be used once. The rims and jars can be used as long as there is no rust on the lid and the glass has no cracks or chips. Refrigerate after opening. They are shelf stable for at least a year.
cathydellinger
This sounds great, and perfect since it's been a less than wonderful year for the tomatoes in my garden. Question ... can the jars be processed for a longer shelf life??
Nancy Lou
I think if you processed as you would dill pickles it'd be fine.
Q.
This is not safe for processing for long-term storage. Doing so puts you at risk of serious food-borne illness, up to and including botulism. You can go to the Ball website and books and look for a similar tested recipe (https://www.freshpreserving.com/recipes/), to the National Center for Home Food Processing (https://nchfp.uga.edu/), and to several state extension services (University of California and Penn State spring to mind).
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