The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Green Tomato Chow Chow


5 pounds green tomatoes, medium diced

2 pounds yellow onion, julienned

2 red Serrano peppers or other medium-hot chiles, finely diced

4 green bell peppers, finely diced

1 large head cabbage, julienned

½ cup kosher salt

3 cups cider vinegar

3-inch piece fresh ginger, finely diced

1 tablespoon plus 1 teaspoon freshly ground black pepper

3 cups brown sugar

2 tablespoons whole mustard seeds

¼ teaspoon ground cloves


  1. Mix tomatoes, onion, Serrano peppers, green peppers, and cabbage with half of salt. Put in a colander set inside a bowl to drain overnight.
  2. Sanitize jars and have them ready in water bath.
  3. Combine all ingredients in a stainless steel pot and bring to a low simmer, skimming any foam that rises to the top. Continue cooking and skimming until reduced by a third.
  4. Add mixture into prepared canning jars and process for 10 minutes.
  5. Let jars rest for a few days before eating to allow flavors to develop.
Print Recipe