Living in the Pacific Northwest, we usually have a few tomatoes left unripened at the end of the summer. Making chow-chow is a great way to use them up.
Yield: Makes one 1-pint (475 ml) jar
1/2 cup (80g) finely chopped onion
1/2 cup (45 g) finely chopped green cabbage
1/2 cup (90 g) finely chopped green tomatoes
1/4 cup (38 g) finely chopped green bell peppers
1/4 cup (38 g) finely chopped red bell peppers
1 tablespoon (15 g) kosher salt
3/4 cup (150 g) sugar
3/4 teaspoon whole yellow mustard seed
1/8 teaspoon celery seed
1/8 teaspoon turmeric
1/2 cup (120 ml) distilled white vinegar
1/4 cup (60 ml) water
Combine all the vegetables in a large ceramic or glass mixing bowl. Sprinkle with salt and toss to coat. Cover and let stand overnight.
Transfer the vegetables to a large colander and rinse thoroughly under cold running water. Drain thoroughly.
Mix the sugar, mustard, celery seed, turmeric, vinegar, and water in medium-size saucepan. Add the drained vegetables and stir to combine. Bring the mixture to a boil and then reduce the heat and simmer for 3 to 5 minutes. Spoon into a clean, sterilized pint (475 ml) jar (see page 73). Let cool to room temperature. Then cover and refrigerate until fully chilled, about 2 hours. Store in the refrigerator for up to 3 months.
Note: This is another relish that you can use a food processor to make. The texture is pretty fine.
What the Heck Is Chow-Chow?
Chow-chow, sometimes referred to as piccalilli, is a traditional accompaniment to Southern-style baked beans, black-eyed peas, and greens, but is super on hot dogs, hamburgers, and sandwiches and with cold meats and sausages.