|Nutritional Gu >(per serving)|
|Servings: 4 pints (64 servings)|
|Volume per serving|
|% Everyday Worth*|
|Complete Body fat 0g||%|
|Saturated Body fat 0g||%|
|Complete Carbohydrate 5g||two%|
|Dietary Fiber 1g||2%|
|*The % Every day Worth (DV) tells you how significantly a nutrient in a food serving contributes to a every day diet. 2,000 calories a day is employed for common nutrition advice.|
Also acknowledged as chow-chow or piccalilli, this green tomato relish is a Southern favorite, and it truly is excellent with sausages, pork, ham, hot dogs, and burgers.
The relish is a blend of chopped green tomatoes, cabbage, onions, and peppers. The veggies are brought together with a mixture of vinegar, brown sugar, and seasonings. In the South, it’s often served with pinto beans and ham.
- 5 cups green tomatoes (coarsely chopped)
- 5 cups cabbage (coarsely chopped)
- one 1/2 cups yellow onion (or sweet onion, finely chopped)
- 2 cups bell pepper (coarsely chopped at least one red bell pepper for shade)
- one/three cup pickling and canning salt
- 2 one/two cups cider vinegar
- 1 cup light brown sugar (packed)
- 1 tablespoon yellow mustard seeds
- two cloves garlic (finely minced)
- one teaspoon celery seed
- Optional: 1/2 teaspoon red pepper flakes (or to taste)
Actions to Make It
Collect the components.
Combine the chopped veggies in a huge nonreactive kettle or bowl.
Include the salt and stir to combine thoroughly. Cover and allow stand for 4 hrs or refrigerate overnight.
Prepare the canner and jars. Add water to a huge canning kettle with rack and heat to a boil reduce heat and maintain at a simmer. The water must be higher adequate to be at least one inch above the filled jars. I generally fill it about halfway, and I preserve a kettle or saucepan of water boiling on another burner to include to the canning kettle as essential. Wash jars totally and heat water in a tiny saucepan place the lids in the saucepan and bring practically to the boil lower heat to very lower to keep the lids sizzling.
Drain the veggies and rinse totally.
In a massive nonreactive kettle, carry the vinegar, brown sugar, and seeds and spices to a boil. Decrease heat to medium-low and proceed simmering for five minutes.
Add the drained veggies and carry back to a boil. Minimize heat to medium-lower and simmer for ten minutes.
With a slotted spoon, pack the greens into prepared jars. Cover greens with the pickling liquid, leaving approximately one/four inch headspace.
With a clean dampened cloth, wipe the rims of the jars. Area the flat lids on the jars then near caps with screw-on rings tightly, but do not above-tighten. Arrange the filled jars in the canning kettle and include a lot more water, as essential, to be at least 1 inch over the jars. Deliver to a full boil. Cover and continue boiling for ten minutes. Get rid of the relish to a rack to cool entirely.
Check for seals (the middle of the caps must have created a popping sound although cooling and will stay depressed.)