Real Recipes From Real Home Cooks ®

chow-chow (green tomato relish)

(1 rating)
Recipe by
Christine Chamberlain
Durham, NC

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. :~)

(1 rating)
yield 10 quarts
method Canning/Preserving

Ingredients For chow-chow (green tomato relish)

  • 24 lg
    green tomatoes
  • 1 lg
    head of cabbage
  • 10 md
  • 5 md
    green peppers
  • 7 md
    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

How To Make chow-chow (green tomato relish)

  • 1
    Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain
  • 2
    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/
  • 3
    Bring to a boil and then simmer for 30 mins. Add vegetables and return to simmer for additional 30 minutes. Discard spice bag.
  • 4
    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.)