Chow-Chow - Green Tomato Relish or Piccalilli

Recipe Rating:	1 Rating5
Categories:	Salsas, Other Sauces, Quick & Easy, For Kids, Vegetarian, Healthy, Spreads
Keywords:	green, Tomato, canning, tomatoes, chow, relish, piccalilli
Serves:	MAKES 4 PINTS

Ingredients

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.

Lisa 'Gayle' Goff

Cooked to Perfection

Chula Vista, CA (pop. 243,916)

GayleGoff

Member Since Jun 2011

Lisa 'Gayle''s Notes:

I'm posting this cause someone said they needed a recipe for it and since I had one I thought I would share it. I think I originally got this recipe online but it works out pretty well so I kept it.

If you don't want to can this just follow the cooking and preperation steps and use within a week (like a fresh salsa)

Oh, and since the caption screen didn't come up when I uploaded the picture I just thought I would mention, this is not my picture I got it on the web.

Directions

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 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.

Comments

4 comments

Showing OLDEST First
(Switch to Newest First)

Kim Biegacki pistachyoo

Jun 24, 2011

What type of cabbage are you using? My favorite is Savoy cabbage would that work?

Lisa 'Gayle' Goff GayleGoff

Jun 25, 2011

Typically I use the white or red cabbage but savory is absolutely fine, I would experiment with the cooking time though since savory cabbage is softer and little more delicate. It's super good for you though, let us know how it works.

Kim Biegacki pistachyoo

Jun 25, 2011

Thanks Lisa... I will let you know. It will be in a couple of weeks that I do. Next on the list to can is peaches as I just got done with making strawberry freezer jam. Just now learning how to can.

Kim Biegacki pistachyoo

Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
College Bound
Daughters of the KING
everything but the kitchen sink
I NEED a Picture to Cook!!!
Pickle Power

Chow-Chow - Green Tomato Relish or Piccalilli

Ingredients

Directions

Success! This recipe has been saved to your Recipe Box.

4 comments

Related Cookbooks:

Recipes You May Like: