- Yield: 6 - 500ml mason jars
- Prep Time: 15 minutes
- Cook Time: Overnight soaking and 45 minutes
- Serving: Family
Green Tomato Chow Chow
Hi and Welcome to our website!
Have you ever made GREEN TOMATO CHOW CHOW!
If not I have a recipe and video tutorial here you can follow along and make your own GREEN TOMATO CHOW CHOW.
Main Ingredients is green tomatoes and yellow onions!
See how fresh the green tomatoes and onions look, there is nothing like homemade pickles of any type.
If you are still interested continue on to our recipes posted below!
Check out this link to our NEW and OLD cookbooks! http://www,bonitaskitchen.com/cookbook
Ingredients
- Green tomatoes - 8 Large or more
- Yellow onions - 8 Medium or more
- Sea salt - ¼ cup
- White Sugar - 2½ cups or less
- White vinegar - 2½ cups
- Pickling Spice - 2 to 4 tbsp
- Turmeric - 2 tsp
- Yellow Mustard - 2 tbsp
- Water - 2½ cups
Instructions
1- Cut up your vegetables in thin round slices or disks.
2- In a large boiler layer your vegetables and after each layer sprinkle with sea salt, let stand overnight, then drain all liquid off in the morning.
3- Then add to the vegetable's one cup of vinegar and water then cover; boil until tender maybe 15 minutes.
4- After put your pickling spice in a cheese cloth or tea strainer, place in the boiler.
5- Then add the remainder of your ingredients, sugar, white vinegar,water, turmeric and mustard.
6- Start boiling for another 30 minutes until it's blended, don’t over boil vegetables. "Remove Spice"
7- Sterilize six or seven mason jars and lids. After while bottles are hot start scooping your green tomato chow chow in the bottles clean rims and seal finger tight.
Please Note:
" There may be extra liquid from them discard or keep for something else. "
“ Please note: If only making a half batch use less ingredients!”
8 - Follow the sterilizing and canning method to seal bottles.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15 to 20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving ½ inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
Alway label and date your bottles.
INGREDIENTS IN PICKLING SPICES:
Combine about ¼ tsp of each spice below;
Whole mustard seed, whole allspice, whole cloves, black pepper corns, bay leafs crushed.
There is so many different ways to make GREEN TOMATO CHOW CHOW, plus they have different names as well. This recipe here is a old recipe and I love making this one and giving for gifts, but the last few years I haven’t been able to get green tomatoes and haven’t made them. So I’m so excited to be sharing this one with you today so enjoy to the fullest.
Sterilizing and Canning Procedures
Thank you for stopping by to our website today, I hope you got what you were looking for and if you need anymore help finding your favourite recipe send me a message I will love to help.
Also take a few minutes to check out our video with step by step tutorial on how to make these delicious homemade green tomato chow chow.
SO FROM OUR KITCHEN TO YOURS!
Thank you for stopping by and have a wonderful day. 🙂 Bonita
How long after ai jar should I wait to eat my tomato chow chow?
Hi Donna: Sorry I’m just getting back to you, after you make these tasty chow chow let it set for a week and you can start to eat them but remember the longer you wait the tastier they will be because it give the chow chow time to blend. Enjoy and thank you for stopping by. 🙂 Bonita
Hi Bonita.. If I do a double batch do I double all the ingredients?
Hi Carol: It is not necessary to double everything but keep in mine you need the liquid for the equal amounts of liquid to food ratio in each bottle. So you can gage as you go depending on how much tomato and onion you are using. I hope this is clear and thank you for your question and enjoy our recipe to the fullest. 🙂 Bonita
If the jars are still hot when I add the hot mixture, do I still have to boil the filled jars to get a seal? Will they seal on their own on the counter?
Hi Kim: Thank you for your message and for stopping by, sometimes they do seal on their own but if you are going to storing them for the fall and winter. Its best to do the last step by boiling them to properly seal the jars.
Enjoy and thank you once again
Bonita
I have so many green tomatoes I didn’t know what to do with them. My husband grows them in the greenhouse. So I just saw your recipe and am going to make Green Tomato Chow Chow. Thank you
Love this recipe. I made it last year and didn’t make nearly enough. I am going to make a double batch this week so it lasts throughout the winter. Thanks for this great recipe Bonita!
Hi Cathy: Oh my that is so wonderful, I’m so glad you enjoyed our recipe and you are looking forwarded to making more. This is indeed a recipe you can see enjoying at winter time when you can’t get any. Thank you for letting me know and I’m looking forward to some green tomatoes as well to make more. 🙂 Have a lovely week and thank you 🙂 Bonita
Bonita Do I double the recipe if I want to make double the
Batch if I triple the match Do it make triple the batch recipe
Bonita Do I double the recipe if I want to double the
Batch
Hi Irene, Thank you for your message and for stopping by, you can double everything but you can use less salt if you wish. Enjoy our recipe and thank you once again. 🙂 Bonita
Hi,
My batch turned out a bit watery. What can I use to thicken?
Thanks
I have this same problem. Will the juice thicken once refrigerated?
Hi Cathy, Thank you for your message and for stopping by…the juice in the green tomato chow chow is more liquid then thick. But while you are cooking the sauce you can add more flour paste to thicken the juice if thats what you like. But this recipe is not meant to be thick.
Enjoy your pickles and thank you.
Bonita
Hi Bonita,
I was inspired by a recent trip earlier this month to Cape Breton and other east coast islands. I made up a small batch last night. All went really well. This morning, I tried it with my brunch and it was delicious. [I might have put a tad more sugar than it needed but it was aromatic and flavour perfect for me.]
What’s the best storage for this? I’ve put my open jar in the fridge. Where and for how long for the other jars?
Thank you for your recipe. Quick and easy to do and understand.
Hi Yvonne, Thank you for your message and for making our recipe, after you bottled it you can put the jars in a water bath and follow this video on hope to bottled and seal jars. This is our link https://youtu.be/dIGUL97DGHM also if you already did that and some of your jars is not sealed keep them in the fridge up to a month until all eaten. But for long time storage diffently property water bath and seal them. Enjoy and thank you 🙂 Bonita
What are the quantities for a half of a batch of chow chow?
Hi Debbie, Thank you for your message and for stopping by, if you only want a half batch just half the ingredients. That will work and if you need to add more of any of the ingredients you can. Just taste it between cooking it and add extra if you need it. I hope this helps and enjoy to the fullest. 🙂 Bonita
Hi Bonita, I’m about to make the chow. I’ve watched your video and read the instructions, but I’m confused. In the instructions here it says to drain the vinegar,water onion and tomato mixture after 15 mins. boiling. But in your video I didn’t see that. Can you help?
Hi Jocelyn, Thank you for your message and for stopping by, I’m so glad you are going to make our recipe for green tomato chow chow. I’m so sorry my recipe was confusing, that was indeed a typo and have been fixed. Only drain the liquid off once at the beginning. The stage with overnight with the salt to remove the liquid from the veggies. Of course you don’t need all of that salt, but the stage with adding the one cup of vinegar and water…..you DON’T DRAIN the liquid only add the remainder plus other ingredients. Enjoy and thank you for pointing our typo out…:) Bonita
When combining the spices for ‘pickling spice’, how much of each do I use ? How long will the batch keep without losing its potency?
Thanks in advance
Moira
Hi Moira, Thank you for your message and for stopping by,. use about ¼ tsp of each spice, whole Mustard seed, whole allspice, whole cloves, black pepper corns, bay leafs crushed I hope this helps and thank you for your question. I also added the about into the website for anyone else that may like to know. 🙂 Enjoy Bonita
i just made 4 batches of this chow, i can tell you its the best i’ve ever made , ty so much for this beautiful recipe <3
You are so very welcome Rose. Thank you for letting us know you made our chow recipe and enjoy to the fullest!! Bless you!! Bonita
Hey there! Am I reding the recipe correctly that it’s 1 cup each of vinegar and water added to the first boil then another cup of each vinegar and water with the sugar etc? Thank you!!
Hi Tracy, Thank you for stopping by and for your interest in our recipe. Yes you are reading the recipe right and please watch the video as well because it will give you more details visually. The one cup of both first is just to give the veggies a 15 minute cooking time, but if you don’t want to do that pour it all in together and cook it all the one time.
Enjoy Bonita
Hi is dry mustard mustard seed or liquid mustard in the chow chow pickles
Hi Bonita, Thank you for stopping by and for making our recipe. I have the recipe posted in this link and the video gives you step by step method of what to do!! I hope you get to watch our video tutorial sometime to see how to make these delicious pickles from start to finish. It also helps our channel stay active.
But to answer your question I used only liquid mustard in this recipe. I’m sure you can use the dry mustard if that’s what you have available.
Happy Thanksgiving to you and your family!
Happy Pickling!
Bonita