Chow-Chow - Green Tomato Relish or Piccalilli
|Categories:||Salsas, Other Sauces, Quick & Easy, For Kids, Vegetarian, Healthy, Spreads|
|Keywords:||green, Tomato, canning, tomatoes, chow, relish, piccalilli|
|Serves:||MAKES 4 PINTS|
ALSO KNOWN AS CHOW-CHOW OR
PICCALILLLI, THIS RELISH IS GREAT
WITH SAUSAGES, PORK, AND HAM, OR
SERVE IT WITH HOT DOGS OR BURGERS.
|5 c||coarsely chopped green tomatoes (about 5 tomatoes)|
|5 c||coarsely chopped cabbage (about 1 1/2 pounds cabbage)|
|1 1/2 c||finely chopped yellow onion or sweet onion|
|2 c||coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)|
|1/3 c||kosher salt or pickling salt|
|2 1/2 c||cider vinegar|
|1 c||light brown sugar, packed|
|1 Tbsp||mustard seeds|
|2 clove||finely minced garlic (fresh only)|
|1 tsp||celery seed|
|1/2 tsp||teaspoon red pepper flakes (optional)|
Pinched by Droopydrawers, and 123 more.
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DirectionsCombine 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 canner 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 canner 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 about 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 canner 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.