Tangy Green Tomato Chow-Chow

Name: Tangy Green Tomato Chow-Chow
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 192 servings
Cuisine: Southern Recipes
Ingredients: 2 cups Apple Cider Vinegar; 3 tbsp Celery Seed; 1 whole Cream Cheese; 24 whole Fried Green Tomatoes; 3 whole Green Bell Pepper; 3 tbsp Mustard Seeds; 12 whole Onion; 3 whole Red Bell Pepper; 1 tbsp Salt; 5 cups Sugar

Side Dish 🥗Snack 🍿 Southern Recipes 🇺🇸 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Halal 🕌Kosher ✡️Pescatarian 🐟

Tangy Green Tomato Chow-Chow balances bright acidity with gentle sweetness, letting crisp green tomatoes, onions, and bell peppers shine through a mellow, spiced brine. Flecks of celery and mustard seed add warm aromatics and a subtle crunch that complements grilled meats, hot dogs, sandwiches, or a sharp cheese tray. Serve it at cookouts, picnics, or alongside rich dishes that benefit from a lively, refreshing lift.

Prep25 mins
Cook35 mins
Serves192
DifficultyEasy

1

Gather the ingredients.
2

Working in batches, coarsely grind the tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor. Line a large colander with cheesecloth and set it in the sink or a large bowl. Pour in the tomato mixture and let it drain for 1 hour.
3

Combine the drained tomato mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large non-aluminum stockpot over high heat; bring to a boil. Reduce the heat to low and simmer, stirring often, for 5 minutes.
4

Sterilize enough jars and lids to hold the relish (twelve 1-pint jars or six 1-quart jars). Pack the relish into the sterilized jars, making sure there are no gaps or air pockets. Fill the jars to the top and screw on the lids.
5

Place a rack in the bottom of a large stockpot and fill it halfway with boiling water. Carefully lower the jars into the pot using a holder, leaving 2 inches of space between them. If needed, add more boiling water until the jar tops are covered by 2 inches of water. Bring the water to a full boil, then cover and process for 30 minutes.
6

Remove the jars from the pot and set them on a cloth-covered or wood surface, spaced several inches apart, until cool. When cool, press the center of each lid with a finger to confirm a tight seal (the lid does not move up or down). Store the relish in a cool, dark place for up to a year.