Chow Chow Relish ( aka Piccalilli )

Russ Myers

By
@Beegee1947

If you are looking for a great recipe for green tomatoes and other garden vegetables, at the end of the garden season, may I suggest trying green tomato relish?
As you can tell we use just about every leftover vegetable possible

It really pays to make this well in advance as piccalilli tastes best when left for a month or so as it gives all those delicious flavors time to really bed down with each other and the result will be deeper, more satisfying flavors. If you’re anything like me this won’t last long but if you’re more restrained you should find this keeps for up to 9 month


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Comments:

Serves:

12 Pint Jars

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Canning/Preserving

Ingredients

2 qt
green tomatoes, chopped
2 large
red bell peppers, chopped
2 large
green bell peppers, chopped
1 medium
cabbage, chopped (optional )
5 large
yellow onions, chopped
4 medium
apples, chopped, (optional)
2 medium
cucumbers, chopped (optional)
4 stalk(s)
celery, chopped (optional)
4 medium
carrots, chopped (optional)
2/3 c
canning salt

CANNING BRINE

3 1/2 c
granulated sugar
1/2 c
brown sugar
4 c
cider vinegar
1 c
water
2 Tbsp
mustard seed
2 tsp
celery seed
1 1/2 tsp
tumeric
1 tsp
ground ginger
1 Tbsp
pickling spice ( tied in a cheesecloth bag )

Directions Step-By-Step

1
Using a food processor, coarsely chop all vegetables

Combine vegetables and canning salt.

Cover and let stand overnight.

Drain well , rinse, and drain again
2
Mix canning brine ingredients.

Simmer brine for 20 minutes

Remove pickling spice bag.
3
Add chopped vegetables and simmer another 10 minutes.

Pack into hot sterilized jars to within 1/2 inch of top

Water bath for 10 minutes.

About this Recipe

Course/Dish: Other Side Dishes, Spreads
Main Ingredient: Vegetable
Regional Style: English
Other Tag: Heirloom