Green Tomato Chowchow Recipe

Green Tomato Chowchow Recipe
Green Tomato Chowchow Recipe photo by Taste of Home
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Green Tomato Chowchow Recipe

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My grandmom’s long-cherished chowchow has Pennsylvania Dutch roots. Her pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. —Sharon Tipton, Casselberry, Florida
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours + cooling

Ingredients

  • 3 pounds green tomatoes (about 5 medium)
  • 2 tablespoons salt
  • 1 medium head cabbage
  • 1 pound onions (about 3 medium)
  • 1 pound green and sweet red peppers (about 3 medium), seeded
  • 1 jalapeno pepper, seeded and chopped, optional
  • 4 cups cider vinegar
  • 2-3/4 cups sugar
  • 4 teaspoons mixed pickling spices

Directions

Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno.
Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers. Yield: 10 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Tomato Chowchow in Taste of Home June/July 2016, p53

Nutritional Facts

1/4 cup: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 276mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.

  • 3 pounds green tomatoes (about 5 medium)
  • 2 tablespoons salt
  • 1 medium head cabbage
  • 1 pound onions (about 3 medium)
  • 1 pound green and sweet red peppers (about 3 medium), seeded
  • 1 jalapeno pepper, seeded and chopped, optional
  • 4 cups cider vinegar
  • 2-3/4 cups sugar
  • 4 teaspoons mixed pickling spices
  1. Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno.
  2. Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers. Yield: 10 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Tomato Chowchow in Taste of Home June/July 2016, p53

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