The Jarring Continues – Pickles & Chow

I have officially caught the pickling bug!

I know that I’ve already written about the whole pickling/preserving deal, but for the past few weekends, while my crack head kids have decided to behave, I’ve actually gotten some pretty cool pickling done and wanted to share it with y’all. My first weekend, I managed to get a batch of Corn Relish and Green Tomato Chow done. Thanks to Doug for his chopping skills!

Heirloom carrots before jarring.

This past weekend, while everyone was gorging themselves with turkey and pumpkin pie, I was a busy lil’ bee and pickled some amazing heirloom carrots, cauliflower, candy cane beets and beans. I know that this isn’t earth shattering, but I have to admit that being in the kitchen, without having the looming task of cooking and feeding for family was absolutely FANTASTIC! It meant that I could concentrate just on pickling.

Thanks to the Dawnabelle’s blog for giving me some inspiration! Check out her posts on pickling and preserving, they’re pretty neat.

So, without further ado, a recipe to keep you all in the pickling mood!

Green Tomato Chow

  • 5lbs green tomatoes; rough chop
  • 3lbs onions; thinly sliced
  • 2 cups coarse salt
  • 1lbs white sugar
  • 1lbs brown sugar
  • 1C water
  • 2tbsp celery seeds
  • 2tbsp mustard seeds
  • 4 bay leaves
  • 1tbsp coriander seeds
  • 2tbsp turmeric
  • 1tbsp chili flakes
  • 2 green peppers; chopped
  • 2 red peppers; chopped

Salt the tomatoes & onions and pace in a container overnight. Next day, drain and rinse in cold water. Place the onions and tomatoes in a pot with the water and sugar; cook for 1 hour. Add the spices and peppers and cook over low heat for another 2 hours (stirring occasionally). Pour the chow into sterilized jars (I used a mix of 1C (250ml) & 2C (500ml) jars). Put covers on and process in boiling water for a further 10 minutes. Now it’s time to CHOW DOWN!

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6 Responses to “The Jarring Continues – Pickles & Chow”

  1. Lee Martin Says:
    October 12th, 2010 at 4:11 pm

    Gotta try your chow chow next year. My chow is always bitter.
    The combination of White & Brown sugar just might be the key to sweet chow.

  2. Barry A. Martin Says:
    October 12th, 2010 at 4:45 pm

    Looks great, but can I get the carrot recipe?

    I’ve done one amazing evening of pickling that resulted in jars of amazing beans, but they’re all gone now.

    And the folks I did them with are such amazing pickle-maniacs that I’m daunted by getting back into it.

    For some reason, I’m feeling the carrots. Also, we get gorgeous rainbow carrots here too.

    Any help?

  3. JJ Says:
    October 12th, 2010 at 6:49 pm

    These look great. Beautiful Photos as well.

  4. Renee Says:
    October 13th, 2010 at 1:02 pm

    Thanks JJ! It’s all Doug

  5. Renee Says:
    October 13th, 2010 at 1:06 pm

    Barry….Glad to hear you’re up to some picklin’! Easy for the carrots…Make the brine (6C white vinegar, 2C water, 3tbsp salt, 1C sugar, 2tbsp mustard seeds, 2tbsp coriander seeds, 6bay leaves, 4 garlic cloves; sliced, 1 tbsp chili flakes, 1tbsp cumin seeds….bring to a boil & let simmer for 15 minutes. Place carrots/cauliflower/beans, sterilized jars & pour over hot liquid. Place tops on and process in boiling water for 15 minutes. Wait a week before cracking open & enjoy!

  6. Renee Says:
    October 13th, 2010 at 1:07 pm

    Lee….I find the combination works wonders! let me know how it turns out for you

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