Canning Green Tomato Chow Chow AKA Piccalilli

Here is a recipe that lets you use up the last of your green tomatoes to make chow chow or piccalilli. There are many different recipes out there but most have green tomatoes,onions,bell peppers along with vinegar, sugar and various spices. The veggies can be coarsely chopped or you can grind them for more of a relish consistency. Bexar Prepper shares this recipe and video and I like her recipe best of any. If you like it spicy add 2 or 3 chopped jalapeños to the mix. This recipe involves a lot of steps and work so when you make it make lots so you will have plenty. Delicious.

Here is Bexar Preppers Recipe since you can’t see it on the video.
Piccalilli Relish
5 cups finely chopped cabbage
4 cups chopped cored green tomatoes (unpeeled)
1 ½ cups chopped onion
1 cup chopped seeded red bell pepper
1 cup chopped seeded green bell pepper
3 tbsp salt
1/4 cup pickling spice
4 tbsp coarsely chopped gingerroot
2 tbsp mustard seeds
3 cups white vinegar or cider vinegar
1 ¾ cups water
1 cup sugar
2 tsp ground turmeric
In a glass or stainless steel bowl, combine cabbage, green tomatoes, onions, red and green peppers and salt. Cover and let stand in a cool place 70-75 degrees for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands squeeze out excess liquid. Set aside.

Tie pickling spice, gingerroot and mustard seeds in a square of cheesecloth or flour sack towel, creating a spice bag.
In a large stainless steel saucepan combined drained cabbage mixture, vinegar, water, sugar, turmeric and spice bag. Cover and bring to a boil over medium high heat. Uncover and boil for 5 minutes, stirring frequently. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a think commercial relish, about 20 minutes. Discard spice bag.
Ladle hot relish into hot jars leaving ½” headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Add lid and ring and process in water bath canner for 10 minutes. Let cool overnight remove bands and wash in soapy water, when dry store on shelf.

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