Green Tomato Chow Chow

12 servings Prep: 30 m Cook: 15 m Total: 45 m Intermediate
5.0/5 (3)
Green Tomato Chow Chow
Here is a great idea on how to use your green tomatoes before the stink (chinch) bug attacks them or if it rains too much and your tomatoes don’t ripen! This tangy-sweet relish combines green tomatoes, onions, bell peppers, and warming spices for a classic Southern condiment.

Ingredients

12 servings
  • 12 pounds to 13 green tomatoes or 1 peck
  • 8 large onions
  • 10 green bell peppers
  • 3 tbsp salt
  • 6 hot peppers chopped
  • 1 quarts vinegar
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1/4 tsp cloves
  • 3 tbsp dry mustard
  • 10 bay leaves
  • 1 3/4 cup sugar
  • 1/2 cup horseradish optional

Step-by-Step Instructions

  1. In a glass bowl or stainless steel container, chop and combine the tomatoes, onions and sweet peppers together and cover with salt; let the mixture stand overnight in the refrigerator or a cool place.
  2. The next day, drain the salted vegetables well and place in a stainless steel or enamel pot. Add the hot peppers, vinegar, sugar, and spices (tie the cinnamon, allspice, cloves, mustard, and bay leaves in a cheesecloth bag to keep your pickles clean). Allow to boil slowly until tender, about 15 minutes.
  3. Add the horseradish if you are using it. Remove the spice bag. Pack the hot chow chow into sterilized pint jars to within 1/2 inch of the top.
  4. Wipe the jar rims clean, put on the cap and screw the band on tightly. Process in a boiling water bath for 10 minutes. Remove and let cool completely. Check seals before storing.

Common Problems and Solutions

Q: Why do I need to let the vegetables sit overnight with salt?

A: The salt draws out excess moisture from the vegetables, which helps create a crisper texture and prevents the chow chow from becoming watery. Don't skip this step or your relish will be mushy.

Q: Can I use a regular pot instead of stainless steel or enamel?

A: No, avoid aluminum or cast iron pots when working with vinegar. The acid will react with these metals, creating off-flavors and discoloration. Stick with stainless steel, enamel, or glass.

Q: How do I know if my jars sealed properly?

A: After cooling, press the center of each lid. If it doesn't flex or pop, the jar is sealed. Unsealed jars should be refrigerated and used within a few weeks.

Tips and Techniques

Wear gloves when handling the hot peppers to avoid burning your skin. You can adjust the heat level by using more or fewer hot peppers, or substitute mild peppers if you prefer. The spice bag makes removal easy and keeps your chow chow looking clean and professional.

Ingredient Substitutions

  • horseradish: prepared horseradish from a jar
  • green tomatoes: firm, unripe regular tomatoes
  • hot peppers: jalapeños, cayenne peppers, or red pepper flakes

Equipment Needed

  • glass bowl or stainless steel container (for overnight salting)
  • stainless steel or enamel pot
  • cheesecloth and kitchen twine (for spice bag)
  • canning jars (pint size)
  • canning lids and bands
  • large pot for water bath canning
  • jar lifter
  • wide-mouth funnel

Historical Context

Chow chow likely came to the American South through Pennsylvania Dutch and Acadian influences, becoming a staple way to preserve vegetables before refrigeration. Every Southern cook has their own version, but the Louisiana rendition often includes hot peppers for extra kick.