Green Tomato Chow Chow Recipe 435

Steps:

• In a large pot, sprinkle the tomatoes and onions well with pickling salt, and let sit overnight covered. In the morning, rinse the tomatoes and onions to remove the salt and drain the liquid off. Add them to a large pot, add the vinegar, the sugar, and the pickling spices in a cheesecloth bag. Put the large pot on the stove and turn to medium. Cook the tomato mixture until it is soft and somewhat thickened, about two hours. Stir often, don't let it burn to the bottom of the pan. Seal in hot sterile mason jars. Makes about 6 pints.

Steps:

• 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.

Steps:

• Grate the tomatoes, onions, and bell peppers on a box grater or in a food processor using the grating disk.
• Transfer the grated vegetables to a large nonreactive saucepan and add the sugar, vinegar, chile peppers, salt, mustard seeds, celery seeds, pickling spices, and cloves and stir to mix. Bring to a low boil over medium heat, skimming the rising foam as needed. Cook, stirring often, until thick, about 45 minutes. Remove from the heat. If preserving the relish, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
• For refrigerator relish, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 2 months.
• For preserved relish, pack the hot relish in the sterilized jars, leaving about 1/2 inch of headspace to ensure a proper seal, and process in a hot water bath for 20 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.

Steps:

• Pound the dry seasonings together in a mortar.
• Bring vinegar, sugar, and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more.
• With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.