Chow Chow - Relish with Late Summer Green Tomatoes

      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.

      Offbeat News