Adapted from a recipe by Anne Wolf in Cook’s Country magazine in the October/November 2016 issue. This version I made doubles the spices she called for and adds some dill weed that she didn’t have, so if it’s the first time you’re making it you may want to cut down a bit.
This recipe has to rest a while, so it’s not something to whip up right before dinner.
Chow Chow with Green Tomatoes, Bitter and Spicy
- 18 ounces green tomatoes, cored and chopped in 1/4 – 1/2 inch pieces
- 1 cup green cabbage, chopped in 1/4 – 1/2 inch pieces
- 1 cup green bell pepper, chopped in 1/4 – 1/2 inch pieces
- 1/2 cup red bell pepper, chopped in 1/4 – 1/2 inch pieces
- 1-1/2 Tablespoons salt
- 1/2 cup apple cider vinegar
- 3/8 cup or 6 Tablespoons honey
- 1-1/2 teaspoons yellow mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon dill weed
- 1/4 teaspoon cayenne pepper
- Chop all the vegetables and put into a dish that won’t react to salt. Put in the salt and mix thoroughly.
- Refrigerate 3 hours.
- Remove vegetables from refrigerator, drain at least 20 minutes in colander in the sink.
- While vegetables are draining, place remaining ingredients — vinegar, honey, mustard seeds, celery seeds, ground turmeric, dill weed, cayenne pepper — in small pan, simmer on the stovetop until slightly thickened.
- Once the vinegar mixture has simmered for a while and the vegetables have drained for 20 minutes, take the pan with the vinegar mixture off heat. Place the vegetables into a container large enough to hold them, pour in vinegar mixture.
- Stir thoroughly. Can be used right away, or can be refrigerated for a few hours while the flavors meld. Keep refrigerated. I don’t know how long this recipe will last in the refrigerator, it doesn’t last very long here before it’s all eaten.
No, I haven’t figured out how this would work out canned, or how much more vinegar, salt or sugar I’d need to add to make sure it was suitable for canning. But as fast as this disappears, I’m sure I’ll be asked to figure that out.
Green tomatoes are not that easy to find at times, so I expect I’ll be coming up with some variant of this at a future date that uses something besides green tomatoes. Whether that will be more cabbage and peppers, or adding something else, I’m not certain. I do know that I got absolutely addicted to this recipe and put it on salads, chopped up leftover roast, and all types of stuff.