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
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Ingredients
- For the Veggie Mix
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4 cups
water
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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
Directions
-
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.
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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.
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