|Nutritional Guidelines (per serving)|
|Servings: 4 pints (64 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Also known as chow-chow or piccalilli, this green tomato relish is a Southern favorite, and it's great with sausages, pork, ham, hot dogs, and burgers.
The relish is a combination of chopped green tomatoes, cabbage, onions, and peppers. The vegetables are brought together with a mixture of vinegar, brown sugar, and seasonings. In the South, it's often served with pinto beans and ham.
Click Play to See This Chow Chow Green Tomato Relish Recipe Come Together
- 5 cups green tomatoes (coarsely chopped)
- 5 cups cabbage (coarsely chopped)
- 1 1/2 cups yellow onion (or sweet onion, finely chopped)
- 2 cups bell pepper (coarsely chopped; at least 1 red bell pepper for color)
- 1/3 cup pickling and canning salt
- 2 1/2 cups cider vinegar
- 1 cup light brown sugar (packed)
- 1 tablespoon yellow mustard seeds
- 2 cloves garlic (finely minced)
- 1 teaspoon celery seed
- Optional: 1/2 teaspoon red pepper flakes (or to taste)
Gather the ingredients.
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 large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway, and I keep a kettle or saucepan of water boiling on another burner to add to the canning kettle as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the 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 approximately 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 canning kettle 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.)
- This is an excellent way to use end-of-the-season green tomatoes.