Transform your soup nights with a homemade twist by making Green Tomato Chow Chow. This sweet-tangy relish combines crisp green tomatoes, bell peppers, and onions, simmered in apple cider vinegar and spices. Just let the salted vegetables rest to draw out moisture before cooking, yielding a condiment that keeps for weeks. It’s the perfect finishing touch to brighten up a cozy bowl of soup.
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Ingredients for Green Tomato Chow Chow
For the chow chow
- Green Tomatoes – Firm and tangy, they’re the star here. Make sure to core and chop them finely for the best texture.
- Yellow Onion – Finely chopped to blend seamlessly into the mix. Yellow onion has just the right balance of sweetness and bite.
- Green Bell Pepper – Adds a fresh, crisp element. Stick with green for that classic chow chow flavor.
- Kosher Salt – Essential for drawing out moisture and intensifying the flavors. Don’t skimp here.
For the brine
- Apple Cider Vinegar – The backbone of the tangy-sweet brine. Its sharpness balances everything perfectly.
- Granulated Sugar – Just enough to round out the acidity without making it overly sweet.
- Yellow Mustard Seeds – Tiny but mighty, they add a subtle earthy kick.
- Celery Seeds – A must for that warm, aromatic depth.
- Red Pepper Flakes – A pinch goes a long way to add a hint of heat. Adjust to your taste, but don’t skip it!
Cook Time for Easy Green Tomato Chow Chow
I know you’re eager to get this Green Tomato Chow Chow simmering, so let’s talk timing. While the active work is quite simple, the magic happens when the vegetables have time to release their liquid. This is what gives you that perfect, crunchy homemade green tomato preserve texture we all love.
| Activity | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Resting Time | 4 hours (or overnight) |
| Total Time | 5 hours 30 minutes |
If you’re new to preserving, don’t let the total time intimidate you. Most of it is completely hands-off. For a great primer, check out my guide on canning recipes for beginners to build your confidence.
How to Make Homemade Green Tomato Chow Chow
Making this zesty canned garden relish is a labor of love, but I promise the steps are straightforward. Let’s walk through creating this spicy simmered chow chow condiment together.
Step 1: Prepare and Salt the Vegetables
In a large glass or ceramic bowl, combine the finely chopped green tomatoes, onion, and green bell pepper. Sprinkle the kosher salt evenly over the vegetables and stir thoroughly to coat.
Cover the bowl with a lid or plastic wrap and let the mixture stand at room temperature for at least 4 hours or up to overnight. This process will draw out excess moisture from the vegetables.
Step 2: Drain and Rinse
Place the vegetable mixture in a large colander and rinse it lightly under cold water to remove the excess salt.
Use your hands to gently squeeze out any remaining liquid from the vegetables, ensuring they are well drained but not overly dry.
Step 3: Create the Brine
In a large heavy-bottomed pot, such as a Dutch oven, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and red pepper flakes.
Bring the mixture to a boil over medium-high heat, stirring frequently with a wooden spoon until the sugar is completely dissolved and the liquid is smooth and well combined.
Step 4: Simmer the Chow Chow
Add the drained vegetable mixture to the pot and return the liquid to a boil. Reduce the heat to a gentle simmer and cook, uncovered, for 20 to 25 minutes, stirring occasionally.
The vegetables should soften but still retain a slight crunch, and the liquid should thicken slightly to a syrup-like consistency.
Step 5: Prepare for Preservation
While the chow chow is cooking, prepare a water bath canner and sterilize two pint-sized canning jars according to manufacturer instructions, or have clean containers ready for refrigeration.
Ensure the jars and lids are thoroughly sanitized for safe preservation.
Step 6: Jar and Seal
Carefully ladle the hot chow chow into the prepared jars, leaving 1/2 inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, apply the lids and bands, and process the jars in the water bath canner for 10 minutes if preserving.
For immediate use, let the chow chow cool completely before covering and refrigerating. The chow chow should be stored in a cool, dark place or refrigerated for freshness.
Pro Tips & Tasty Tweaks
Over the years, I’ve made countless batches of this tangy pickled green tomato relish, and I’ve picked up a few tricks along the way. Here are my favorite ways to customize your Green Tomato Chow Chow.
- Flavor Swap: For a different kind of tang, try substituting half of the apple cider vinegar with the brine from my pickled red onions. It adds a wonderful complexity.
- Diet Tweak: To make a sugar-free version, simply replace the granulated sugar with your favorite granulated monk fruit or erythritol blend. The texture remains fantastic.
- Texture Fix: If you prefer a smoother relish, simply pulse the cooked mixture a few times with an immersion blender right in the pot before jarring.
- Storage Tip: This sweet and sour pepper relish stores beautifully. For long-term storage, process the jars in a water bath. For immediate eating, it keeps in the fridge for up to a month. For more fresh ideas, my vegetable side dishes collection has plenty of inspiration.
Green Tomato Chow Chow
Ingredients
- 2 pounds green tomatoes cored and finely chopped
- 1 large yellow onion finely chopped
- 1 large green bell pepper seeded and finely chopped
- 1 tablespoon kosher salt
- 1 cup apple cider vinegar
- 3/4 cup granulated sugar
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon red pepper flakes
Method
- In a large non-reactive bowl, such as one made of glass or ceramic, combine the finely chopped green tomatoes, onion, and bell pepper. Sprinkle the kosher salt over the vegetables and stir thoroughly to coat. Cover the bowl and let the mixture stand at room temperature for at least 4 hours or up to overnight.
- Drain the vegetable mixture in a large colander, rinsing it lightly under cold water to remove the excess salt. Use your hands to gently squeeze out any remaining liquid from the vegetables.
- In a large, heavy-bottomed pot, such as a Dutch oven, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar is completely dissolved.
- Add the drained vegetable mixture to the pot and return the liquid to a boil. Reduce the heat to a gentle simmer and cook, uncovered, for 20 to 25 minutes. Stir occasionally until the vegetables have softened but still retain a slight crunch and the liquid has thickened slightly.
- While the chow chow is cooking, prepare a water bath canner and sterilize two pint-sized canning jars according to manufacturer instructions, or have clean containers ready for refrigeration.
- Carefully ladle the hot chow chow into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims clean, apply the lids and bands, and process in the water bath canner for 10 minutes if preserving. For immediate use, simply let the chow chow cool completely before covering and refrigerating.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One of the things I love most about this Green Tomato Chow Chow is that it packs a flavorful punch while still being mindful of what goes into our bodies. This zesty canned garden relish is more than just a condiment; it’s a little jar of wholesome goodness.
Green tomatoes, the star of this show, are a fantastic source of vitamins A and C, which are wonderful for supporting your immune system. Combined with the apple cider vinegar, which has its own noted benefits, this tangy pickled green tomato relish feels both nourishing and indulgent.
For a truly vibrant, veggie-forward meal, I love pairing this relish with my Greek Chickpea Salad or a simple Cucumber Salad. They create a beautiful symphony of textures and flavors on your plate. If you’re curious about the broader culinary traditions behind such relishes, you can explore the history of Piccalilli and Chow Chow for some fascinating context.
Remember, this crunchy homemade green tomato preserve is naturally low in fat. The primary consideration is the sugar content, which you can easily adjust to suit your dietary needs, as I mentioned earlier.
A Lighter Version of Easy Green Tomato Chow Chow
I firmly believe that great flavor shouldn’t come at the cost of your health goals. That’s why I always play with ways to lighten up my favorite recipes. This Easy Green Tomato Chow Chow is wonderfully adaptable.
For a sweet and sour pepper relish with less sugar, you can confidently reduce the granulated sugar by up to a third. The tang from the vinegar will still shine through beautifully. Alternatively, swap it entirely for a monk fruit blend to make it a truly sugar-free delight.
If you’re looking for other healthy, dip-style options, my Almond Pesto Dip is a fantastic choice. Another favorite is this refreshing Pineapple Salsa, which is always a hit at our family gatherings.
Thoughtful Tips for Special Diets
Over the years, I’ve had so many friends and family members share their dietary needs with me around my kitchen table. It’s taught me that cooking with heart means making sure everyone has something delicious to enjoy. If you’re making this Green Tomato Chow Chow for someone who is sugar-conscious or managing their blood sugar, a few simple tweaks can make all the difference.
First, as I mentioned, don’t be afraid to use a sugar alternative like stevia or a monk fruit blend. They work wonderfully in this recipe. Second, remember that portion size is key; a tablespoon or two of this spicy simmered chow chow condiment adds a burst of flavor without overdoing it.
Finally, for a truly diabetic-friendly version, you could even omit the sugar entirely and rely on the natural sweetness of the onions and peppers, though the result will be much more tart and savory.
How to Serve Green Tomato Chow Chow
I’ll never forget the first time I brought a jar of my Homemade Green Tomato Chow Chow to a potluck. My friend, a true barbecue master, slathered it on his pulled pork sandwich and his eyes just lit up. He said it was the “secret ingredient” his plate had been missing. That’s the magic of this fall condiment; it finds its way into so many meals.
So, what does chow chow taste like? Imagine a brilliant balance of tangy, sweet, and subtly spicy, with a satisfying crunch in every bite. It’s incredibly versatile. Here are some of my favorite ways to enjoy it:
– Classic Comfort: It’s a dream on hot dogs, burgers, or piled high on a grilled bratwurst. It cuts through the richness of the meat perfectly.
– Soup’s Best Friend: Stir a spoonful into a simple bean soup or a creamy potato chowder. It instantly brightens the entire bowl.
– Southern Style: In our home, no plate of black-eyed peas or pinto beans is complete without a generous dollop of Green Tomato Chow Chow on the side. For a full Southern-inspired spread, try it with my Black Bean Succotash.
– With Other Dips: Create a condiment board! Serve it alongside other favorites like my Easy Black Bean Dip for a variety of flavors and textures. The possibilities are truly endless, and part of the fun is discovering your own favorite pairing.
Mistakes to Avoid
Over the years, I’ve made my share of mistakes with this Green Tomato Chow Chow, and I’ve learned from every single one of them. I want to help you avoid these common pitfalls so your first batch is perfect.
First, don’t rush the salting step. If you skip salting the green tomatoes and letting them drain, you’ll end up with a watery tangy pickled green tomato relish. The salt pulls out excess moisture, which is the secret to that perfect, crunchy homemade green tomato preserve we all love.
Second, be careful with your vinegar-to-sugar ratio. Adding too much vinegar can make your Homemade Green Tomato Chow Chow overly sharp, while too much sugar can overpower the natural tang. For more on balancing flavors, check out this guide to Traditional Chow Chow Ingredients.
Finally, don’t forget to sterilize your jars properly. This is crucial for food safety and ensuring your zesty canned garden relish keeps well. If you’re new to this, my guide on canning for beginners will walk you through it step-by-step.
Trust me, taking these small precautions makes all the difference. I learned the hard way so you don’t have to!
How to Store Green Tomato Chow Chow
I still have a vivid memory of my grandmother’s pantry, lined with jewel-toned jars of her Green Tomato Chow Chow. It taught me that proper storage is what lets us enjoy this taste of fall all year long.
Once processed, your sealed jars of this spicy simmered chow chow condiment will keep beautifully in a cool, dark place for up to a year. Once opened, always store it in the refrigerator, where it will stay fresh for several weeks.
For short-term storage, you can absolutely keep a jar in the fridge without canning it, but it’s best enjoyed within a month. I love having a jar on hand to brighten up simple meals, like my Apple Cider Vinegar Coleslaw or a plate of easy vegetable side dishes.
Remember, the key to a long shelf life is a good seal and using clean utensils every time you dip into the jar.
Try This Green Tomato Chow Chow Yourself
There’s something truly special about hearing the *pop* of a sealing jar and knowing you’ve captured the best of the season. I hope this Easy Green Tomato Chow Chow recipe becomes a cherished tradition in your kitchen, just as it is in mine.
This sweet and sour pepper relish is more than a recipe; it’s a connection to gardens, to family, and to the simple joy of making something with your own hands.
So, gather those end-of-season tomatoes and give it a try. I promise, the satisfying crunch and bright flavor will make you feel like a true preserving pro. For more culinary inspiration, explore my quick-pickled red onions, a refreshing Mexican Shrimp Cocktail, or a creamy, cool Tzatziki Sauce.
I’d love to hear how your Green Tomato Chow Chow turns out! Share your stories and photos with me.
Frequently Asked Questions
What’s the difference between chow chow and relish?
While all chow chows are a type of relish, not all relishes are chow chow. Traditional chow chow, like this Green Tomato Chow Chow, often includes a mix of vegetables like cabbage, onions, and peppers, creating a more complex fall condiment compared to a single-vegetable relish.
What is chow chow made of?
At its heart, chow chow is a pickled mix of vegetables. This version is a fantastic Green Tomato Chow Chow recipe that stars unripe tomatoes, along with onions, bell peppers, and a tangy vinegar brine. It’s a wonderful way to use up a garden bounty.
What is chow chow and what do you eat it with?
Chow chow is a versatile, tangy condiment. We love it on hot dogs and burgers, but it’s also incredible stirred into soups or served with Southern classics like black-eyed peas. It also pairs wonderfully with my Healthy Mexican Layer Dip for a festive appetizer spread.
What does chow chow taste like?
Imagine a brilliant balance of tangy, sweet, and subtly spicy, all at once. This Spicy Green Tomato Chow Chow has a satisfying crunch and a flavor that brightens up any dish it touches.
More Zesty Condiments & Salads to Explore
If you loved making this chow chow, you’ll adore these other vibrant, flavor-packed recipes from my kitchen.
– Pineapple Salsa – A sweet and spicy tropical salsa that’s perfect with chips or grilled fish.
– Greek Chickpea Salad – A fresh, herby salad loaded with Mediterranean flavors.
– Korean Cucumber Salad – A quick, garlicky, and refreshing side that comes together in minutes.
– Wilted Lettuce Salad – A warm, classic Southern salad with a tangy bacon dressing.
– Almond Pesto Dip – A creamy, nutty dip that’s fantastic with fresh vegetables or pita chips.
