Green Tomato Relish | Southern Chow Chow Relish | Canning Recipes
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- One of my favorite recipes to cook with end of the season green tomatoes is Southern Chow Chow Relish. It is a favorite among folks who live in the southern United States. Chow Chow is a great condiment. It tastes great with hot dogs, hamburgers, veggie burgers, pulled pork, pinto beans, and especially black-eyed peas. To be quite honest, it is hard not eating Chow Chow directly out of the jar.
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• Green Tomato Relish | ...
SOUTHERN CHOW CHOW RELISH
5 -6 green tomatoes: firm, medium sized, and chopped
1 each red, yellow, and orange bell pepper, seeded and chopped
2 medium onions, chopped
2 jalapeno peppers, seeded and chopped (adding seeds to relish are optional)
1/2 head cauliflower, florets and a few stems, cored and chopped
1 small head of cabbage, cored and chopped or shredded
1/3 cup canning & pickling salt
2 1/2 cups sugar
2 Tbsp whole black peppercorns
1 - 2 tsp red pepper flakes
3 bay leaves, medium sized
2 tsp mustard seed
4 tsp dry mustard
4 tsp celery seed
2 tsp turmeric
1/2 tsp ginger
1 tsp ground cinnamon
1 tsp ground cloves
2 1/2 cups apple cider vinegar (5% acidity)
2 1/2 cups distilled white vinegar (5% acidity)
This recipe requires patience. When I prepare and cook Chow Chow it is a three-day process from beginning to end. Day 1 is prep day. I wash, chop, and salt the vegetables. The salted vegetables are put in the refrigerator overnight, so water is drawn out of them. Day 2 requires draining and rinsing salt from vegetables and cooking vegetables in vinegar and dry spices. Day 2 is also canning day. Day 3 is wait day. Once the vegetables are canned, they need a minimum of 24 hours so the flavors can develop and so sealing of the canning jars finish sealing. To be safe, DO NOT open Chow Chow until after Day 3. Yeah, it takes some time to make but it's worth it. Plus, you will have a little left in the pot after cooking if you want to immediately taste it or use it as a topping.
Day 1
1. Chop all of the vegetables: green tomatoes, bell peppers, onions, jalapeno peppers (add seeds, optional), cauliflower, and cabbage to the size that you like to eat. I prefer to chop the vegetables to a medium-small size.
2. Place all of the chopped vegetables in a nonreactive (glass or stainless steel) bowl and sprinkle with canning & pickling salt. Mix the salt into the vegetables by tossing with your hands. Place in the refrigerator for a minimum of 4 -6 hours. I refrigerate the vegetables overnight. Before refrigerating, cover bowl with aluminum foil.
Day 2
3. Remove vegetables from refrigerator. In batches, drain and rinse them. After rinsing, allow each batch to sit for 10 minutes to air dry a little. Place air dried vegetables in a bowl large enough to hold them. Set to the side.
4. As you are working on draining and rinsing the vegetables, sanitize the canning jars and canning utensils. Once sanitized, place them on a clean, sanitized surface. I use a clean dishcloth.
5. Place all of your dried spices in a bowl and measure out the vinegar. Place a large pot over medium heat. Add the dry ingredients, allowing them to toast for about 1 - 1 1/2 minutes. Stir constantly.
6. Pour in vinegar and stir to combine. Raise temperature to high and continue stirring until sugar completely dissolves. Once the vinegar-spice mixture starts to boil, pour in the vegetables. Stir to combine. Allow the Chow Chow to reach a boil, stir it, and lower the heat to a simmer. Allow it to simmer for 10 minutes.
7. Hopefully by this time all of the canning materials are sanitized and ready to fill. Once the Chow Chow has simmered for 10 minutes turn off the heat and stir. Remove bay leaves.
8. Fill each canning jar to the bottom of the canning funnel. Make sure to have enough Chow Chow juice in each jar. The juice should be level with the vegetables. Cover jars and place in a hot boiling canning bath for the amount of time needed for the appropriately sized canning jar. Take jars out of bath and place back on sterilized surface. Allow jars to rest.
Day 3
9. DO NOT TOUCH JARS. Allow jars to finish sealing. At this time the flavor will deepen. Have patience. Refrigerate after opening.
So, the next time you have green tomatoes and want to eat them another way, other than frying, give this recipe a try. Once you try it, you will make enough to keep stocked until the following tomato season.
With one foot in the kitchen while the other foot is in the garden,
Dana
Music Attribution:
1. Fender Bender by Bad Snacks (TH-cam free music library, attribution not required)
2. Anywhen You Say by Cheel (TH-cam free music library, attribution not required)
3. Take It Slow by SefChol (TH-cam free music library, attribution not required)
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Thanks for the recipe. Last year I made relish from overripe cucumbers and my southern mother in law said it looked like chow chow. Being from the west coast, I didn't know what chow chow was but knew my relish wasnt the same as she described. I will be making her some using your video/recipe.
So glad you have enjoyed this recipe. I make it every year, lots of batches, because I always have request for this relish. I hope you enjoy it and thanks for watching.
I’m out in Co, was raised on the east coast. I figured I’d make my own. No one out here knows what chow chow or what green tomatoes are. Anyone know of a good substitute for green tomatoes?
I had to sit and think about this. The best substitute I can think of is tomatillos. They have a different texture, flavor and are not as firm as green tomatoes. They are also smaller. However, if I were going to try a substitute, this is what I would experiment with first. Hope this helps and thanks for watching.
@@grandmabessieshouse You, are an angel!! I'm off this morning to get tomatillos!! I will write back to let you know how it turned out. Thanks so much!!! P.S. Thank you for the speedy reply!!!!
Just found you! TY for your wonderful recipe 🙏
Welcome to our channel and thanks for enjoying this recipe. In about 2 weeks I will be in the kitchen making loads of chow chow, enough to get me through until next tomato season and enough to give away to friends and family. Thanks again.
That tastes delicious, thanks for your recipe 🌸
Thanks for enjoying. Try some of our other recipes and let us know what you think. Keep watching. More recipes to come.
Absolutely loved it!!! I got 21 pint jars haven’t tasted it after water bath. The waiting is the hardest part
@@gracietaylor4250 So happy you enjoyed our recipe. It's hard not to eat this relish directly out of the jar. I make as much as I can during tomato season. I also give these out as "just because" presents. Thanks for enjoying and stay tuned!
@@grandmabessieshouse it’s so yummy 🤤
Love it gret video
Thank you so much for enjoying this recipe. More pickling recipes on the way.
How much of all the dry spices and vinegar s do u use? I would love to make this
All of the ingredients, measurements and recipe are in the video's description. This recipe is a labor of love but well worth it. Let me know if you like the results. Thanks for watching.
Watch it again.
Thanks for enjoying this recipe. More pickling recipes to come.
It looks yummy but I’m sorry to say what spices did you use have I missed what you said 🇬🇧
Thank you for liking this video. All of the ingredients, along with the recipe, are in the video's description. Enjoy!