Green Tomato Chow Chow

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4 quarts (about 24 large) sliced green tomatoes

1/2 cup salt

1 large head cabbage, cored and shredded

1 pound sweet red peppers, seeded and finely chopped

1 pound onions, finely chopped

1 hot red pepper, finely chopped

1 cup firmly packed brown sugar

2 tablespoons mustard seeds

1 tablespoon celery seeds

1 tablespoon whole cloves

1 tablespoon ground allspice

2 teaspoons dry mustard

3 pints vinegar


1. Combine tomatoes and salt in a large glass, ceramic, or stainless steel container. Cover and let stand overnight; drain. Rinse and drain in 2 baths of cold water. Soak tomatoes in cold water to cover 30 minutes; drain.

2. Grind tomatoes into a stainless steel stockpot, using coarse blade of a meat grinder. Stir in remaining ingredients, and cook, uncovered, over medium high heat 1 hour, stirring occasionally to prevent sticking.

3. Quickly ladle chow chow into hot sterilized jars, leaving 1/2- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chow chow in boiling-water bath 15 minutes.

Bon Appetit!

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