Green Tomato Chowchow

Name: Green Tomato Chowchow
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 cups.
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

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

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.