By Kathy Widenhouse, award-winning writer and owner of Tomato Dirt, a leading online source of for growing tomatoes in the home garden.
Courtesy of Ellen P.
Use this green tomato relish recipe when you harvest green tomatoes just before frost or a hard freeze.
It's a great way to use unripened tomatoes. And if you don't have enough, you can replace some of them with grated green cabbage.
You can call it "green tomato relish," if you like ... but in the south, it's commonly known as Chow Chow or Chow Chow Relish. Southerners slather it on pinto beans or a hot dog.
Allow two days to complete the process: one day to prepare the vegetables and soak them in brine, and a second day to mix the relish in syrup and process it.
1 gallon (approximately) firm green tomatoes
4 green bell peppers
4 red bell peppers
2 or more hot peppers, optional (to taste)
½ cup canning salt (table salt works fine, too)
3 cups vinegar
3 cups sugar
2 tablespoons celery seed
2 tablespoons mustard seed
Makes 8-10 pints.
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