green chow chow
Photo by Abraham Rowe

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5 pints

  • 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.
  • from Chef Josh Quick of Odette in Florence, Alabama

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