Green Tomato Chow Chow
The following recipe is for a small batch (makes about seven 8-ounce (250 ml / 1-cup) jars – the recipe may be doubled or tripled:
Green Tomato Chow Chow
Yield: 7 half pint (8 oz) jars
- 3 lb (1.3 kg 1300 grams) of fresh green tomatoes
- 1 lb 12 ounces (800 grams) onions (yellow or white, NOT red)
- 2 cups (500 ml) of white 5% acidity Vinegar (may be called distilled, white malt)
- 2 1/4 cups of fine white sugar (called “granulated” in Canada and USA, “castor” in UK)
- 3 Tbsp (45 ml) sea salt (or coarse or regular table salt)
- 2 tsp (10 ml) mixed pickling spice
- 3 Tbsp (45 ml) arrowroot (or corn starch)
- 1/2 tsp (2.5 ml) turmeric
- 2/3 tsp dried mustard
- 1 medium Red Bell Pepper – chopped 1/4 inch dice
- 3 to 4 -500 ml jars or 6 to 7 smaller (250 ml/8oz) jars and lids – washed, sterilised, kept hot.
- Wash tomatoes, remove stems, dig out circular stem end with corer or knife, cut in half.
- Prepare onions – remove stems, peel and cut in half.
- Slice tomatoes and onions thinly (if you are doubling or tripling the recipe you may want to do this step using a food processor). The food processor is definitely recommended for the onions to get the job done quickly before your eyes are overwhelmed by onion fumes!)
- Put onion and tomato slices into large heavy bottomed pot. Sprinkle salt over top of the sliced tomatoes and onions and mix well with wooden spoon. Mixing the salt will cause the vegetables to release excess water. (Photo 1 below)
- Put the lid on the pot and let it sit over night.
- The next day, drain the liquid from the tomatoes and onions and discard the liquid.
- Add the vinegar, red pepper and sugar to mixture of tomatoes and onions.
- Add pickling spices either directly to the mixture or, if you don’t want to pick them out later, tie spices in a small square of cheese cloth which you can fish out when mixture is cooked and ready to be bottled. I usually just pick them out (the whole cloves and peppercorns are dark and easy to spot)
- Transfer pot to the stove. Bring the mixture to a boil over medium high heat. Once it reaches the boiling point, turn down to low heat and let it simmer until the onions and tomatoes are tender – about 20 minutes.
- While the mixture is cooking, wash and sterilise your jars and lids by placing them in boiling water.
- Remove half a cup of liquid from the stock pot and set aside to cool.
- Once the liquid has cooled, add the arrowroot and dry mustard. Stir until smooth.
- Add this paste to the simmering mixture. Stir.
- Continue to simmer the pickles until they thicken, approximately 15-20 mins. You should be stirring frequently at this stage, so this is an opportune time to pick out the whole spices (or if you used one, it is now time to remove the spice bundle).
- When mixture has thickened to desired consistency, carefully your jars from the boiling water.
- Using a funnel, fill the jar with the pickles until there is about 1/4 of an inch space left at the top of the jar.
- Wipe the edge of the jar to make sure there is nothing on it that would prevent the lid from sealing. Place the lid on the jar and tighten.
- Once the jars have cooled, label, date and store the jars in a cool place for one or two months before serving (if you can resist!). They are fine to eat right away, but the longer they rest, the more developped the flavour.
Please Note: Making preserves of any sort can be a bit of a messy process. For this recipe in particular, I highly recommended that you place newspaper or an old cloth under your cooling rack when you fill the jars, as spillage could result in the turmeric staining your countertop!
- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup melted butter or oil
- 2 eggs, beaten
- 1/2 teaspoon nutmeg (freshly grated preferred!)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or raisins
1. Preheat oven to 350°F (180°C).
2. Sift together the flour, salt, sugar, baking soda, nuts (or raisins) and spices.
3. Combine the pumpkin, melted butter (or oil) and eggs together in small bowl.
4. Add to the dry ingredients, and stir until just combined.
5. Pour into a well-buttered 9x5x3 inch loaf pan.
6. Bake in the centre of oven for 50-60 minutes until a toothpick or cake tester poked in the centre of the loaf comes out clean. Allow to cool for about 5 minutes, then turn out of the pan to cool on a rack.
Yield: Makes one loaf (recipe can be doubled if desired).