Green Tomato Chow Chow

Recipe from Oxmoor House

More From Oxmoor House


  • 4 quarts (about 24 large) sliced green tomatoes
  • 1/2 cup salt
  • 1 large head cabbage, cored and shredded
  • 1 pound sweet red peppers, seeded and finely chopped
  • 1 pound onions, finely chopped
  • 1 hot red pepper, finely chopped
  • 1 cup firmly packed brown sugar
  • 2 tablespoons mustard seeds
  • 1 tablespoon celery seeds
  • 1 tablespoon whole cloves
  • 1 tablespoon ground allspice
  • 2 teaspoons dry mustard
  • 3 pints vinegar


  1. Combine tomatoes and salt in a large glass, ceramic, or stainless steel container. Cover and let stand overnight; drain. Rinse and drain in 2 baths of cold water. Soak tomatoes in cold water to cover 30 minutes; drain.
  2. Grind tomatoes into a stainless steel stockpot, using coarse blade of a meat grinder. Stir in remaining ingredients, and cook, uncovered, over medium high heat 1 hour, stirring occasionally to prevent sticking.
  3. Quickly ladle chow chow into hot sterilized jars, leaving 1/2- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chow chow in boiling-water bath 15 minutes.
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