Green Tomato Chow Chow Recipes

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:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

Steps:

• Soak the tomatoes and onions in the first amount of water and the salt over night.
• Drain well in the morning.
• Put the spice in a cloth bag, tie shut and crush with a rolling pin.
• Put the vegetables in a pot with the vinegar and second amount of water, putting in the bag of spice.
• Bring to a boil, then simmer for half an hour.
• Add the sugars and simmer another half an hour.
• Stir together the cornstarch, dry mustard and tumeric.
• Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture.
• Add the chopped pepper.
• Simmer for 1 to 2 hours til thick.
• Spoon into prepared jars and seal according to manufacturers directions.

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.

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:

• grind all the vegetables.
• put in a large kettle.
• bring to a boil.
• with the water,spices ,vinegar ,salt and sugar
• cook down for one hour adding water as needed.
• add lemon juice at very end.
• pour into hot jars and seal.