Best 2 Chow Chow Green Tomato Relish Recipes

Chow chow, also known as green tomato relish, is a tangy, sweet, and slightly spicy condiment made from green tomatoes, onions, peppers, and a variety of spices. Originating in the southern United States, it's a versatile relish that adds a unique flavor to a wide range of dishes. Chow chow can be enjoyed as a condiment for hot dogs, hamburgers, and sandwiches, or as a side dish alongside grilled meats or fried chicken. It's also commonly used as an ingredient in salads, tacos, and dips. If you're looking for a delicious and easy-to-make relish to add some zest to your meals, this collection of chow chow recipes has something for everyone. From classic Southern recipes to modern twists on the traditional relish, you're sure to find the perfect chow chow recipe to suit your taste. So gather your ingredients, grab your apron, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI

Chow-Chow - Green Tomato Relish or Piccalilli image

I'm posting this cause someone said they needed a recipe for it and since I had one I thought I would share it. I think I originally got this recipe online but it works out pretty well so I kept it. If you don't want to can this just follow the cooking and preperation steps and use within a week (like a fresh salsa) Oh, and...

Provided by Lisa 'Gayle' Goff

Categories Other Sauces

Number Of Ingredients 12

Ingredients

ALSO KNOWN AS CHOW-CHOW OR PICCALILLLI, THIS RELISH IS GREAT WITH SAUSAGES, PORK, AND HAM, OR SERVE IT WITH HOT DOGS OR BURGERS.
5 c coarsely chopped green tomatoes (about 5 tomatoes)
5 c coarsely chopped cabbage (about 1 1/2 pounds cabbage)
1 1/2 c finely chopped yellow onion or sweet onion
2 c coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
1/3 c kosher salt or pickling salt
2 1/2 c cider vinegar
1 c light brown sugar, packed
1 Tbsp mustard seeds
2 clove finely minced garlic (fresh only)
1 tsp celery seed
1/2 tsp teaspoon red pepper flakes (optional)

Steps:

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 canner 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 canner 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.
3. Drain the vegetables and rinse thoroughly.
4. 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.
5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
6. 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 canner 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.
7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.

CHOW-CHOW (GREEN TOMATO RELISH)

Chow-chow (green tomato relish) image

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. :~)

Provided by Christine Chamberlain

Categories Other Sauces

Number Of Ingredients 15

Ingredients

24 large green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium red peppers
1/2 c salt
4 c vinegar
5 c sugar
3 Tbsp dry mustard
1 Tbsp powdered ginger
1 Tbsp turmeric, ground
SPICE BAG
4 Tbsp mustard seeds
3 Tbsp celery seed
2 Tbsp pickling spice

Steps:

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.)

Tips:

Choose the right tomatoes: Use firm, green tomatoes that are not too ripe. Overripe tomatoes will make the chow chow too soft.
Cut the tomatoes evenly: This will help them cook evenly.
Use a sharp knife: A sharp knife will make it easier to cut the tomatoes and prevent them from bruising.
Don't overcook the tomatoes: Overcooked tomatoes will lose their flavor and texture.
Taste the chow chow as you cook it: Adjust the seasonings to your taste.
Let the chow chow cool completely before serving: This will allow the flavors to meld together.

Conclusion:

Chow chow is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be served as a side dish, topping, or spread. It is also a great way to use up extra green tomatoes. With a little planning and effort, you can easily make your own delicious chow chow at home. So next time you have a few extra green tomatoes, give this recipe a try!