Ry Mel Recipe

Chow-chow (green tomato relish)

By Ry Mel KarenandRy

Chow chow is a wonderful relish to put in potato salad, on sandwiches or hamburgers. My family in Iowa insists I ship them chow-chow every fall, and I'm in NC. :~)

Recipe Rating:
 1 Rating
10 quarts
Cooking Method:


24 large
green tomatoes
1 large
head of cabbage
10 medium
5 medium
green peppers
7 medium
red peppers
1/2 c
4 c
5 c
3 Tbsp
dry mustard
1 Tbsp
powdered ginger
1 Tbsp
turmeric, ground
4 Tbsp
mustard seeds
3 Tbsp
celery seed
2 Tbsp
pickling spice
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Directions Step-By-Step

Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain
Combine vinegar, sugar, dry mustard, ginger and tumeric in a large kettle. Cut a 6 inch square of cheesecloth and place mustard seed, celery seed and pickling spices in the center. Gather the edges together, tie with string and add to the kettle/
Bring to a boil and then simmer for 30 mins. Add vegetables and return to simmer for additional 30 minutes. Discard spice bag.
Spoon hot chow-chow into hot sterilized jars and seal. Process for 15 minutes in a boiling-water canner. (20 mins. for altitudes of 1000-6000 feet. 25 mins for altitudes above 6000 feet.)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Healthy