This green tomato chow is a sweet yet slightly tangy condiment. Lovely served with many meals, it is superb served with fish cakes.
Course
Condiment
Cuisine
Canadian
My Island Bistro KitchenBarbara99
Ingredients
Vegetables:
3lbsgreen tomatoes, chopped into chunks
3¼cupsonions, chopped
1cupcelery, sliced
½cupsweet red pepper, diced
Pickling salt
Sauce:
4cupsvinegar
3cupsbrown sugar
1cupwhite sugar
1½ - 2tbsppickling spice tied into a small pickling spice sachet made with cheesecloth
¼tsptumeric
¼tspdry mustard
Instructions
Vegetable Preparation:
Combine tomatoes, onions, celery, and red pepper into a large bowl. Using the ratio of ½ cup pickling salt to 4 cups cold water, cover ingredients completely with salted water. Add as much salted water as necessary to cover the vegetables. For this amount of vegetables, likely at least 1 cup pickling salt dissolved in 8 cups water will be required. Make sure the pickling salt is thoroughly dissolved in the water before pouring over vegetables. Let vegetables soak at room temperature for 7-8 hours. Drain vegetables in large colander. Rinse vegetables with cold water to remove any traces of salted water residue on vegetables. Let vegetables drip in colander for 1 to 1½ hours.
Sauce:
Combine vinegar, sugars, and spices into a large stockpot. Bring to a boil, stirring occasionally. Add the drained vegetables and bring to a boil. Boil for 1 to 1½ hours over medium-low heat, until vegetables are cooked, somewhat transparent, and mixture is slightly thickened.
While chow mixture is cooking, start the bottle sterilization process.
Remove chow from heat and discard picking spice sachet. Bottle chow while hot into hot sterilized bottles. Process filled jars in hot water bath according to canner manufacturer’s directions for the proper time for your local altitude. Cool completely. Store in cool, dark place. Let chow age for at least 2 weeks before serving.