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Fall's green tomatoes are a perfect base for a batch of chow-chow. This pickled relish or condiment is lip-smacking good on hotdogs, hamburgers, fish, poultry, beans - oh, just everything! This version is a fusion of a friend's recipe and several others I compared it to, and I really like the results! A stash of 6 pints or 12 half-pints of chow-chow can be made now from your harvest of green tomatoes, then during the holidays, used as hostess gifts and stocking stuffers. Doesn't matter if some of the tomatoes or green bell peppers are starting to blush a little red as mine were here - that just adds a splash of color variation. Because sizes of vegetables are so different (what is, after all, a MEDIUM onion?) I have listed vegetables in weight measurements, chopped cup measurement and approximate number needed. This is important to get the balance of vinegar to veggies for canning. Don't wish to mess with canning? Cut the recipe to one-sixth to make one pint; will keep several months refrigerated as other relishes do. (Just change the number of servings below to 16 to get 1/6 recipe.)

Prep time:
Cook time:
Servings: 96


Cost per serving $9.92 view details
  • 1.5 pounds green tomatoes (4 cups diced or 12-16 medium size)
  • 1.25 pounds cabbage (7 cups chopped or 1 medium head)
  • 2 pounds onions (7.5 cups chopped or 3 large)
  • 12 ounces green bell pepper (2 cups chopped or 2 large)
  • 2.5 ounces jalapeno peppers, seeded (1/2 cup chopped or 3 large)
  • 1/4 cup canning salt (or regular will work)
  • 2 teaspoons dry mustard
  • 2 teaspoons ground ginger
  • 3 cups white vinegar (5% acidity)
  • 2 cups sugar


  1. Place prepared vegetables in large stainless steel bowl or pan. Sprinkle with the salt, toss to coat, and allow to stand for 1-2 hours. Drain well in a cheese-cloth lined colander, pressing to remove excess moisture. (Do not rinse.)
  2. In large saucepot stir together mustard, ginger, vinegar and sugar. Bring to a boil, stirring to dissolve sugar.
  3. Add drained vegetables, and bring to a boil again; reduce heat and cook stirring occasionally to prevent sticking, for 25-30 minutes or until vegetables are desirably tender. (NOTE: There should be sufficient juice to cook without going dry; if not, add a little water. You can also use a lid to contain the steam if needed to conserve juice, or leave lid off to reduce liquid. Just remember to stir frequently).
  4. Pack into hot sterile jars, leaving 1/2 inch headspace. Wipe rim, add cap and ring. Process half-pints or pint size jars in boiling water bath for 5 minutes for up to 1,000 feet altitude; for 10 minutes (1,001 to 6,000 feet altitude); or 15 minutes (above 6,000 feet altitude.) See link to National Center for Home Food Preservation below under "Useful Links" for complete canning information on relishes.
  5. YIELD: 12 half pints or 6 pints. One half pint (or 1 cup) has 8 servings of 2 tablespoons relish each.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 35g
Recipe makes 96 servings
Calories 24  
Calories from Fat 0 0%
Total Fat 0.04g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 298mg 12%
Potassium 49mg 1%
Total Carbs 5.76g 2%
Dietary Fiber 0.4g 1%
Sugars 4.97g 3%
Protein 0.25g 0%



  • Bob Vincent
    October 26, 2014
    Hi Salad Foodie:
    This reminds me of a relish my Aunt Mae made when I was a kid living in a small Nebraska farm town. I couldn't plant a garden this with the severe California drought so no tomatoes for us this season. It looks great on that hot dog. Maybe I can try it next year. Thanks for sharing!

    Best Regards,
    • ShaleeDP
      October 23, 2014
      Nice recipe you have there.

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