Green Tomato Chow-Chow or Piccalilli Relish

In some parts of the country this relish is known as Piccalilli, in the Southeast we refer to it as chow-chow, others call it hot dog relish. At our house, we would normally eat this spooned over cooked dried beans or slow cooked greens. I think it would be delicious on fish tacos as well.

5 cups finely shredded cabbage

4 cups unpeeled, chopped, cored green tomatoes

1/2 cup chopped red onions

1 cup chopped yellow onions

1 cup seeded, chopped green bell pepper

1 cup seeded, chopped red bell pepper

3 T. salt

3 cups white vinegar

1 3/4 cups water

1 cup granulated sugar

1 T. minced garlic

1 bay leaf

2 t. ground turmeric

1/4 t. dill weed

1/2 t. ground coriander

1/4 t. celery seed

1/2 t. red pepper flakes

2 T. mustard seeds

4 whole cloves

5 whole allspice

1/2 inch piece candied ginger

citric acid

6 (8 oz. 1/2 pint) canning jars

Combine cabbage, green tomatoes, onions, bell peppers and salt in a large glass or stainless steel bowl. Cover with plastic wrap and let stand in a cool place for 12 hours or overnight.

 

Transfer to a colander placed over a large bowl and drain. Rinse with cool water and drain thoroughly.

Place ginger, mustard seed, cloves and allspice in a square of cheesecloth and tie securely.

Combine drained cabbage and tomato mixture, vinegar, water, sugar, garlic, turmeric, dill weed, celery seeds, coriander, bay leaf and red pepper flakes in a large Dutch oven. Cover and bring to a boil over medium high heat.  

Uncover and reduce heat to a simmer and let mixture cook for an hour until thickened. Stir frequently to keep from sticking. At the end of the cooking time, remove spice bag and bay leaf.

 

Prepare your boiling water bath. Heat jars, lids and rings in a small saucepan filled with water. 

Ladle mixture into hot jars, adding 1/8 t. citric acid to each jar, leaving 1/2 inch head space. Remove air bubbles and wipe rims clean with a dampened paper towel. Place lid on jar and apply band until it is fingertip tight.

Process the jars in a boiling water bath for 10 minutes with water covering the tops of jars by at least 1 1/2 inches. Remove jars to a non-drafty spot and let cool. Check lids to assure they have sealed. Refrigerate any which have not sealed and eat within 2 weeks.