Green Tomato Chow Chow Recipe: Tangy Southern Delight!

As summer’s bounty begins to wane, and the first hints of autumn appear, you might find yourself staring at a garden overflowing with green tomatoes. Don’t despair! These unripened gems are far from useless. Instead of waiting for them to blush red, transform them into a vibrant and flavorful Green Tomato Chow Chow – a Southern staple that’s both a relish and a condiment. This bright, tangy, and slightly sweet concoction is the perfect accompaniment to grilled meats, beans, sandwiches, and just about anything that needs a little zesty kick. It’s a fantastic way to preserve the last of your garden’s yield and enjoy a taste of summer throughout the year. This recipe is a family favorite, passed down through generations, and now I’m sharing it with you. Get ready to experience a burst of flavor that will brighten your table and tantalize your taste buds!

Why This Recipe Works

This Green Tomato Chow Chow recipe works because it balances the tartness of the green tomatoes with the sweetness of sugar and the savory notes of onions, peppers, and spices. The vinegar acts as a preservative, allowing you to enjoy your chow chow for weeks, even months, when properly stored. Here’s a breakdown:

• Green Tomatoes: Provide the base flavor – a unique tartness that’s distinct from ripe tomatoes.
• Onions and Peppers: Add depth and complexity to the flavor profile, contributing to both the sweet and savory aspects.
• Vinegar: Acts as the primary preservative, preventing spoilage and contributing to the tangy flavor. We use apple cider vinegar for a slightly sweeter, less harsh flavor, but white vinegar can be substituted.
• Sugar: Balances the tartness of the tomatoes and vinegar, creating a harmonious flavor. The amount of sugar can be adjusted to your preference.
• Spices: A blend of mustard seed, celery seed, and turmeric provides warmth, complexity, and a beautiful golden hue.
• The Brining Process: Soaking the chopped vegetables in salt water helps draw out excess moisture, resulting in a firmer, less watery chow chow. This step is crucial for achieving the desired texture.

Ingredients

• 4 pounds green tomatoes, chopped
• 2 large onions, chopped
• 2 bell peppers (any color), chopped
• 1-2 jalapeño peppers, seeded and minced (optional, for heat)
• 1/4 cup kosher salt
• 4 cups apple cider vinegar
• 2 cups granulated sugar
• 2 tablespoons yellow mustard seeds
• 1 tablespoon celery seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper

Instructions

1. Prepare the Vegetables: Wash and chop the green tomatoes, onions, and bell peppers into small, uniform pieces. If using jalapeño peppers, seed and mince them finely.
2. Brine the Vegetables: In a large bowl or pot, combine the chopped vegetables with the kosher salt. Add enough water to cover the vegetables completely. Stir well to dissolve the salt. Cover the bowl or pot and let it sit at room temperature for at least 4 hours, or preferably overnight. This step draws out excess moisture and helps to firm up the vegetables.
3. Drain and Rinse: After brining, drain the vegetables in a colander and rinse them thoroughly with cold water to remove the excess salt. Press the vegetables to remove as much water as possible. This is important to prevent a watery chow chow.
4. Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the drained and rinsed vegetables, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and black pepper.
5. Simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently, uncovered, for about 1 to 1.5 hours, or until the vegetables are tender and the liquid has thickened slightly. Stir occasionally to prevent sticking and burning. The chow chow is ready when a spoonful placed on a cold plate holds its shape and doesn’t run.
6. Process for Canning (Optional): If you want to preserve your chow chow for long-term storage, prepare your jars and lids according to standard canning procedures. Ladle the hot chow chow into the hot, sterilized jars, leaving 1/2 inch headspace. Remove any air bubbles, wipe the jar rims clean, and place the lids and rings on the jars. Process in a boiling water bath canner for 15 minutes for pint jars or 20 minutes for quart jars. Adjust processing time for altitude.
7. Cool and Store (or Enjoy!): If not canning, let the chow chow cool completely before storing it in airtight containers in the refrigerator. If canning, let the jars cool completely on the counter before checking the seals. Jars that have sealed properly will have a concave lid that doesn’t flex when pressed. Store unsealed jars in the refrigerator.

Tips for Success

• Don’t skip the brining step! It’s crucial for removing excess moisture and achieving the right texture.
• Chop the vegetables uniformly. This ensures they cook evenly.
• Adjust the sugar to your taste. If you prefer a tangier chow chow, reduce the amount of sugar.
• Use a heavy-bottomed pot. This helps prevent the chow chow from sticking and burning.
• Stir frequently during simmering. This also helps prevent sticking and ensures even cooking.
• Taste and adjust seasonings. Before canning or storing, taste the chow chow and add more salt, pepper, or sugar as needed.
• Use caution when handling jalapeños. Wear gloves to prevent burning your skin.

Storage Instructions

• Refrigerated (Uncanned): Green Tomato Chow Chow can be stored in an airtight container in the refrigerator for up to 2-3 weeks.
• Canned: Properly canned Green Tomato Chow Chow can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2-3 weeks.

FAQ

• Can I use green tomatoes that have a little blush of red? Yes, you can, but the flavor will be slightly sweeter. The ideal green tomatoes are firm and entirely green.
• Can I use white vinegar instead of apple cider vinegar? Yes, you can, but the flavor will be tangier. You may want to add a little more sugar to balance the acidity.
• Can I freeze Green Tomato Chow Chow? While technically you can, freezing can alter the texture and make it a bit watery upon thawing. It’s best enjoyed fresh or canned.
• How can I tell if my jars are sealed properly after canning? After the jars have cooled completely, press down on the center of the lid. If the lid doesn’t flex or move, it’s sealed properly. If the lid flexes, it’s not sealed and should be refrigerated and used within a few weeks.
• Can I add other vegetables? Absolutely! Feel free to experiment with other vegetables like carrots, corn, or even green beans. Just be sure to chop them into small pieces and add them during the simmering process.

Conclusion

Green Tomato Chow Chow is more than just a relish; it’s a taste of Southern tradition and a celebration of resourceful cooking. This recipe is a wonderful way to transform those late-season green tomatoes into a flavorful condiment that will brighten up your meals for months to come. Whether you’re a seasoned canner or a first-time chow chow maker, this recipe is easy to follow and yields delicious results. So, gather your green tomatoes, grab your spices, and get ready to create a tangy Southern delight that will have everyone asking for more!