Ingredients: |
Ingredients: 6lbs green tomatoes
3 medium yellow or white onions
3 medium red, yellow, or orange bell peppers
1 large green bell pepper
1/4 cup sea salt, pickling salt, or kosher salt
3 1/2 cups white vinegar
1 cup sugar
1 tablespoon yellow mustard seeds
1 teaspoon celery seed (or ground celery celery)
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Directions: |
Directions:1. Prepare the ingredients for chopping:
Stem the tomatoes, coring if needed, and quarter. Peel the onions and cut them all into quarters. Stem and seed the peppers and quarter. Core the cabbage, quarter, and set aside.
2. Chop the vegetables:
Use the chopping blade on a food processor to chop each vegetable into fine pieces. (or hand chop) You want fine, small pieces similar to pickle relish, so be careful not to pulverize or liquefy. Place in a large bowl or pot.
3. Salt and chill:
Once all the vegetables are chopped, sprinkle the salt over the top. Using clean hands, mix everything thoroughly, making sure to mix all the vegetables and reach the bottom of the bowl.
4. Cover and chill in the refrigerator for 4 hours or overnight. Don’t skip this step—it yields better flavor and texture.
5. Drain the vegetables:
Remove the chopped vegetables from the refrigerator, place in a colander or in cheesecloth, and drain, pressing lightly on the mixture with the back of a spoon. Do not rinse. Set aside.
6. Prepare the brine:
In a large pot, add the vinegar, sugar, mustard, and dried celery and bring to a boil. Once boiling, lower the heat to a strong simmer, cover, and allow to simmer for 10 minutes.
7. Cook the relish and can:
Add the chopped vegetables to the vinegar mixture, stir, and bring back to a boil. Once boiling, set a timer for 10 minutes and stir often, adjusting the heat as necessary to make sure nothing sticks to the bottom of the pot.
8. If canning, add the relish to sterilized jars while still hot and process. If you are not canning let cool and store in the refrigerator. |
Personal
Notes: |
Personal
Notes: This spread is great on sandwiches, crackers, or on top of sauteed greens.
*Canned relish can be stored in a cool, dark place for up to a year. Un canned or opened jars can be kept in the fridge for 4 months.
To make this recipe into Southern Chow Chow, sub half of the tomatoes(3 lbs) for 4 cups chopped cabbage
For a spicier version, add chilies or chili flakes to taste.
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This recipe for Green Tomato Relish (with Chow Chow Option) is from