Green Tomato Chow Chow

Green Tomato Chow Chow Recipe
click above to enlarge images


10 cups green tomatoes, peeled and chopped
2 bell peppers, seeded and chopped
2 jalapeño peppers, seeded and chopped
1 onion, chopped
4 cucumbers, peeled and chopped
½-cup pickling salt
1 cup sugar
3 cups cider vinegar
1 Tbsp mustard seed, lightly ground
1 tsp celery seed
1 tsp turmeric
1 tsp red pepper flakes
3 Tbsp pickling spice

Recipe Description:

“We always made green tomato chow chow at the end of summer. Grannie and Grandaddy made their own batches and had a contest of whose was better. His was always hotter so feel free to add more hot peppers...any kind will do. A little late summer garden in a jar to enjoy throughout the year.”
- Marilyn Markel, Cooking School Director


1. Salt the vegetables and let sit for 6 hours, or overnight. Strain and discard all the liquid.
2. Put pickling spice in cheesecloth and secure with a string.
3. Bring sugar, vinegar, mustard seed, celery seed and spice bag to a boil in a large non-reactive pot. Add drained vegetables and return to a boil.
4. Put into jars, wipe edges, seal and process in boiling water for 10 minutes.

Print Recipe