Chow Chow - Green Tomato Relish

Chow Chow Relish
Chow Chow Relish. Diana Rattray
  • 80 mins
  • Prep: 60 mins,
  • Cook: 20 mins
  • Yield: 4 pints (about 64 servings)
Ratings (70)

Also known as chow-chow or piccalilli, this green tomato relish is a Southern favorite, and it's great with sausages, pork, and ham, or serve it with hot dogs or burgers. It's also an excellent way to use end-of-the-season green tomatoes.

The relish is a combination of chopped green tomatoes, cabbage, onions, and peppers. The vegetables are brought together with a mixture of vinegar, brown sugar, and seasonings. 

Related
Green Tomato Relish
Quick Pickled Onions

 

What You'll Need

  • 5 cups coarsely chopped green tomatoes (about 5 tomatoes)
  • 5 cups coarsely chopped cabbage (about 1 1/2 pounds cabbage)
  • 1 1/2 cups finely chopped yellow onion or sweet onion
  • 2 cups coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
  • 1/3 cup
  • pickling and canning salt
  • 2 1/2 cups cider vinegar
  • 1 cup
  • light brown sugar, packed
  • 1 tablespoon yellow mustard seeds
  • 2 cloves
  • garlic, finely minced
  • 1 teaspoon celery seed
  • 1/2 teaspoon red pepper flakes, or to taste, optional

How to Make It

  1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
  2. Prepare the canner and jars. Add water to a large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway, and I keep a kettle or saucepan of water boiling on another burner to add to the canning kettle as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
  1. Drain the vegetables and rinse thoroughly.
  2. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium-low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  3. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving approximately 1/4-inch headspace.
  4. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
  5. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.)