Pickled Green Tomato Relish
Total TimePrep: 1 hour + standing Process: 15 min./batch
I made this recipe this weekend. My food processor did more of a fine mince of the produce, so i didn't have to let it soak in the salt but for an hour (which helped timewise). The recipe made EXACTLY 8 pints save about 1 tbsp. Yes, it is a very sweet relish, but I found it to be EXCELLENT alongside savory foods. I made the recipe on Saturday, and we've already eaten one pint (just my husband and me). Highly recommend. Love it.!
I used the exact ingredients and measurements except I only put 3 and a half cups of sugar and in the end I got 11 pint jars. Love the recipe, this is the second time I’ve made it.
No comment left
do you have to peel the tomatoes?
Just finished putting it to a simmer ( which will take longer as I did not have the time to drain, as suggested in the first part.). I will end up with more than just 8 pints, though. Smells wonderful.
Loved the salty sour combination. I added 3-1/2 cups sugar.
This is the same thing as Chow Chow relish that has beenaround for years. Just a smaller batch without the cabbagean a few less seasonings. We always made this at the endof the growing season in Ohio. It used up the green tomatoesand peppers etc that left in the garden would just rot otherwise.You can use different ratios of the vegetables. Just as long as youhave enough juice to cover the product in the jars. Taste cold andwhile hot before you can it. You can adjust using onion powder ifneeded. We add chow chow to potato, tuna,macaroni, chicken &,ham salads. Also cold slaw. Any recipe that has mayo as a base isgood with this added to it. I'd say 1 cup mayo to around 2Tablespoons of chow chow and maybe 1 teaspoon mustard. It'sall to taste. No mustard in the slaw....but heavier on the chowchow to mayo ratio. Great on hot dogs and burgers . Makes agreat tarter sauce for fish.. Thousand island dressing. Lots of uses.
My husband helped me can this and we were blown away by how indescribably delicious this is!