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
For the Veggie Mix
green tomatoes, cored and quartered
green cabbage, shredded
celery stalk, minced
bell peppers (red or green), diced
jalapeño chili, sliced thin
white or yellow onions, diced
fresh parsley, minced
For the Cooking Liquid
white or red wine vinegar
yellow mustard seed
In This Recipe
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.