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 (KZfaq free music library, attribution not required)
2. Anywhen You Say by Cheel (KZfaq free music library, attribution not required)
3. Take It Slow by SefChol (KZfaq free music library, attribution not required)