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Chow Chow I

Chow Chow I

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A way to use all those fresh summer veggies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 96 servings

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Nutrition

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  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
  2. Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
  3. Boil for 15 minutes, or until tender.
  4. Pack tightly in sterilized jars and seal.
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Reviews

5TAILSUP
48
10/21/2005

Thanks for this recipe. I had an abundance of green tomatoes at the end of this season, and since I don't like to waste, I came looking for something to do with them. I was pleasantly surprised. My family loves this recipe. My only question is, why is it suggested that the spices and sugar be put in a cheesecloth. It just melts away into the boiling tomatoes, and leaves a messy cloth to clean up. My guess is that the cheesecloth catches the chunks of clove etc. Am I right?

Debbie Frye
9
6/22/2014

In the south, it's traditionally eaten with beans and cornbread. The addition of turmeric adds a prime note, too.

Mary Lou
1
9/26/2013

This is a great recipe for using all those green tomatoes and other veggies from your garden. It is similar to pickle relish, so it can be used on hot dogs, burgers, egg salad and anywhere you would use relish.