Green Tomato Chow Chow
A tangy, chunky relish made from unripened green tomatoes at the end of the growing season, canned for winter.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 85 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 30 kcal
Equipment
- •Large preserving pot
- •Water-bath canner
- •6 half-pint (250 ml) jars with new lids
- •Jar lifter
Nutrition
Per serving, approximate
- Calories
- 30 kcal
- fat
- 0 g
- carbs
- 7 g
- protein
- 1 g
- calories
- 30
Instructions
- 1
Toss the chopped green tomatoes and onions with pickling salt and let stand 4-6 hours or overnight; drain and rinse well.
- 2
Prepare 6 half-pint jars, lids and a water-bath canner; keep jars hot until filling.
- 3
Combine the vegetables, vinegar, brown sugar and spices in a large preserving pot and bring to a boil.
- 4
Simmer uncovered for 30-40 minutes, stirring occasionally, until thickened and no longer watery.
- 5
Ladle hot chow chow into hot jars, leaving 1 cm headspace, and remove air bubbles.
- 6
Wipe rims, apply lids and rings fingertip-tight, and process in a boiling-water bath for 15 minutes (adjust for altitude).
- 7
Cool jars undisturbed for 24 hours and confirm the lids have sealed before storing.
Chef's tips
Salting and draining the vegetables first is what keeps the finished relish thick rather than watery.
Ingredient substitutions
- green tomatoes → a mix of green tomato and diced green pepper
Storage
Sealed jars keep up to 1 year in a cool, dark pantry; refrigerate after opening and use within 3 weeks.
Reheating
Not applicable; serve chilled or at room temperature.
Common mistakes to avoid
- •Skipping the salting step, resulting in a thin, watery relish
- •Not simmering long enough to thicken before jarring
Serving suggestions
Cooked Green Tomato Chow Chow?
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