Author Notes: A great way to use up those end-of-season green tomatoes, this spicy yellow chow chow is delicious on grilled meats, a powerhouse flavor add-in for egg salad and chicken salad and a savior for ho-hum bean soups and stews that lack oomph. Use it on a cheeseburger or sausage roll... or just eat it straight out of the jar. - MissGinsu
Makes 2 quarts
For the Veggie Mix
- 4 cups water
- 1/4 cup non-iodized salt
- 1 cup green tomatoes, cored and quartered
- 1 cup green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup celery stalk, minced
- 1 cup bell peppers (red or green), diced
- 1 jalapeño chili, sliced thin
- 1 cup white or yellow onions, diced
- 1/4 cup fresh parsley, minced
For the Cooking Liquid
- 2 cups white or red wine vinegar
- 1 cup water
- 1 cup white sugar
- 2 tablespoons ground turmeric
- 1 tablespoon celery seed
- 2 tablespoons yellow mustard seed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- In a large, non-reactive mixing bowl, dissolve the salt in the 4 cups of water to make a brine. Soak the green tomatoes, cabbage, carrots, celery, bell pepper, chili and onions in this brine overnight in the refrigerator.
- Drain off the brine and place the vegetable mix in a heavy-bottomed non-reactive pot with the Cooking Liquid ingredients (vinegar, 1 cup water, sugar, turmeric, celery seed, mustard seed, cinnamon, ground cloves and allspice).
- Bring the mixture to a boil, then reduce the heat to a simmer and cook until the vegetables are tender (about 30-40 minutes).
- Taste the mixture and if you find it needs oomph, adjust the seasoning level with salt and pepper to your liking. Add a little more vinegar if it's too sweet or blend in a little more sugar if you find it too sour. Keep in mind, the flavor will become more rich and blended as it cools.
- Ladle the hot chow chow into sterilized glass jars, add lids and either seal in a hot water bath, or cool and store in the refrigerator.
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Preserves