chow chow relish ( aka piccalilli )
(1 rating)
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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(1 rating)
yield
12 Pint Jars
prep time
30 Min
cook time
1 Hr 30 Min
method
Canning/Preserving
Ingredients For chow chow relish ( aka piccalilli )
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2 qtgreen tomatoes, chopped
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2 lgred bell peppers, chopped
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2 lggreen bell peppers, chopped
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1 mdcabbage, chopped (optional )
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5 lgyellow onions, chopped
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4 mdapples, chopped, (optional)
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2 mdcucumbers, chopped (optional)
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4 stalkcelery, chopped (optional)
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4 mdcarrots, chopped (optional)
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2/3 ccanning salt
- CANNING BRINE
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3 1/2 cgranulated sugar
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1/2 cbrown sugar
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4 ccider vinegar
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1 cwater
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2 Tbspmustard seed
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2 tspcelery seed
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1 1/2 tsptumeric
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1 tspground ginger
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1 Tbsppickling spice ( tied in a cheesecloth bag )
How To Make chow chow relish ( aka piccalilli )
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1Using a food processor, coarsely chop all vegetables Combine vegetables and canning salt. Cover and let stand overnight. Drain well , rinse, and drain again
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2Mix canning brine ingredients. Simmer brine for 20 minutes Remove pickling spice bag.
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3Add chopped vegetables and simmer another 10 minutes. Pack into hot sterilized jars to within 1/2 inch of top Water bath for 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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