Prepare to embark on a culinary journey that transforms humble green tomatoes into a mouthwatering Southern delicacy that will make your taste buds dance! Green Tomato Chow Chow is not just a condiment – it's a vibrant, tangy symphony of flavors that captures the essence of traditional Southern preservation techniques. Whether you're a seasoned home cook or a curious food enthusiast, this recipe promises to turn those unripe tomatoes into a versatile and irresistible preserve that will elevate everything from sandwiches to barbecue plates.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Southern
Serves: 6 pints
Ingredients
- 4 cups green tomatoes, chopped
- 2 cups onions, chopped
- 1 cup bell peppers, chopped
- 2 cups vinegar
- 1 cup sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- Salt to taste
Instructions
- Thoroughly wash and chop green tomatoes, onions, and bell peppers into uniform small pieces, ensuring all vegetables are clean and evenly cut.
- In a large, heavy-bottomed stainless steel or enamel pot, combine chopped green tomatoes, onions, and bell peppers.
- Add vinegar, sugar, mustard seeds, and celery seeds to the vegetable mixture, stirring to combine all ingredients thoroughly.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking and ensure even cooking.
- Reduce heat to medium-low and simmer the chow chow, continuing to stir occasionally, allowing the vegetables to soften and the liquid to reduce and thicken.
- Cook for approximately 45-60 minutes, or until the mixture reaches a jam-like consistency and the vegetables are tender but not mushy.
- Taste and adjust seasoning, adding salt as needed to enhance the flavor profile.
- While the chow chow is cooking, sterilize glass canning jars and lids by boiling them in water for 10 minutes.
- Carefully ladle the hot chow chow into sterilized jars, leaving 1/2 inch of headspace at the top.
- Wipe jar rims clean, apply lids, and process in a boiling water bath for 10-15 minutes to ensure proper preservation.
- Remove jars and allow to cool completely, checking that lids have sealed properly before storing in a cool, dark place.
Tips
- Choose firm, unripe green tomatoes for the best texture and tartness. Avoid overripe or soft tomatoes that can make your chow chow mushy.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution during the long cooking process.
- Stir frequently during simmering to prevent ingredients from sticking and to help develop a rich, consistent flavor.
- For a more complex flavor profile, consider adding a pinch of red pepper flakes or a few cloves of minced garlic to the mixture.
- Ensure your canning jars are thoroughly sterilized to prevent bacterial growth and extend the shelf life of your chow chow.
- Let the chow chow cool and mature for a few weeks before serving to allow the flavors to meld and develop a deeper, more robust taste.
- Store in a cool, dark place, and once opened, keep refrigerated and consume within 2-3 weeks for the best quality and flavor.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 9g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
