If you’ve ever wondered how to transform those firm, tart green tomatoes into a flavorful, tangy delight, chow chow is the answer! This classic Southern relish is perfect for adding a zesty kick to sandwiches, burgers, grilled meats, or even as a side condiment. Making chow chow with green tomatoes is a rewarding process that lets you preserve the late-season harvest and enjoy a burst of flavor all year round.
Let’s dive into how you can make chow chow with green tomatoes in a friendly, easy-to-follow way.
What Is Green Tomato Chow Chow?
Chow chow is a type of pickled relish traditionally made from green tomatoes, onions, bell peppers, and a blend of spices simmered in a vinegar-based liquid. It’s tangy, slightly sweet, and crunchy, with a complex flavor that complements many dishes. Each family or region might have its own twist, but the core ingredients remain similar.
Ingredients You’ll Need
To make a classic green tomato chow chow, gather the following:
– Green tomatoes (firm, unripe) – about 10 pounds, chopped
– White onions – 2 to 3 pounds, sliced
– Bell peppers (green or a mix of colors) – 2 to 3 cups, sliced
– Pickling salt – ¼ cup
– White vinegar – 2.5 cups
– Pickling vinegar or white vinegar – 2.5 cups
– White sugar – 3 cups (you can substitute brown sugar if preferred)
– Pickling spices – 4 tablespoons (or make your own with mustard seeds, allspice, cloves, bay leaves, and peppercorns)
– Turmeric – 2 teaspoons
– Yellow mustard – 2 tablespoons
– Optional spices: ground allspice, cloves, cinnamon, coriander, cumin seeds, red chili flakes for a bit of heat.
Step-by-Step Guide to Making Green Tomato Chow Chow
1. Prepare and Salt the Vegetables
– Sort and wash your green tomatoes carefully, removing any leaves, stems, or blemishes.
– Chop the tomatoes into bite-sized pieces, aiming for uniformity so they cook evenly.
– Peel and slice the onions slightly smaller than the tomatoes.
– Slice the bell peppers into thin strips.
– Combine the tomatoes, onions, and bell peppers in a large bowl or pot.
– Sprinkle the pickling salt over the vegetables and mix thoroughly.
– Cover and refrigerate for 6 to 8 hours or overnight. This step draws out excess moisture and helps develop flavor.
2. Drain and Rinse
– After salting, pour off the brine that has formed and discard it.
– Drain the vegetables well using a colander to avoid excess saltiness in the final product.
3. Prepare the Pickling Liquid
– In a separate pot, mix the white vinegar(s) with sugar until dissolved.
– Add the pickling spices, turmeric, yellow mustard, and any additional spices you like.
– Bring this mixture to a simmer over medium heat to infuse the flavors.
4. Cook the Chow Chow
– Transfer the drained vegetables to a large pot.
– Pour the hot pickling liquid over the vegetables.
– Bring to a boil, then reduce heat to medium-low and simmer gently.
– Cook for about 1.5 to 2 hours, stirring occasionally to prevent sticking or burning.
– During the last 30 minutes, stir more frequently to ensure even cooking and prevent scorching.
5. Jar and Store
– Sterilize your jars and lids by boiling them in water for 15-20 minutes.
– While the chow chow is still hot, ladle it into the sterilized jars, leaving about ½ inch of headspace.
– Clean the rims of the jars to remove any residue, then seal tightly with lids.
– Process the jars in a hot water bath for about 5 minutes to ensure proper sealing.
– Once sealed, store the jars in a cool, dark place. Refrigerate after opening.
Tips for Perfect Chow Chow
– Use firm, unblemished green tomatoes for the best texture and flavor.
– Uniform chopping helps the vegetables cook evenly.
– Don’t skip the salting step; it’s key to avoiding a watery or overly salty relish.
– Customize your spice blend to suit your taste—add heat with chili flakes or warmth with cinnamon and cloves.
– Let the chow chow sit for at least a week after canning to let flavors meld beautifully.
Why Make Chow Chow with Green Tomatoes?
Green tomatoes often get overlooked, but they are perfect for chow chow because their firm texture holds up well during cooking and pickling. This recipe is a fantastic way to use up an abundant green tomato harvest and create a versatile condiment that brightens up many dishes. Plus, the process of making chow chow is a delightful kitchen project that connects you with traditional Southern food heritage.
Chow chow with green tomatoes is a tangy, sweet, and spicy relish that will quickly become a staple in your kitchen. Whether you’re new to canning or a seasoned pro, this recipe is approachable and rewarding. So gather your green tomatoes, fire up the stove, and enjoy the delicious results!