Green Tomato Relish (Pennsylvania Dutch Chow Chow)

Chow chow is quintessential Pennsylvania. Dutch; a sweet and sour mix of pickled vegetables often served as a side dish next to other Pennsylvania Dutch classic foods. Not only delicious, it is near and dear to a "Dutchie's" heart - we let little to nothing go to waste. In this pickled dish, we salvage odd amounts of vegetables left at the end of harvest or on the farmers' market table; hence another name you might have heard it called, "end of season relish".

While the true origin of the name isn't officially known, there are a few theories, one being that it comes from the French word for cabbage, "chou". Others people surmise it may be related to Indian squash, "chayote", which is also known as "chow-chow". Chow chow, a colourful mix of Pennsylvania Dutchsweet and sour pickled vegetables, can be served with any meal.

Pickling Syrup:
4 cups granulated sugar
2 cups apple cider vinegar
2 cups water
1½ tsp. sea salt
1 Tbsp. celery seed
1 Tbsp. yellow mustard seed
½ tsp. ground turmeric

Chow Chow Vegetables:
1 cup green beans, cut in 1" pieces
1 cup wax beans, cut in 1" pieces
1 cup fresh Lima beans or frozen and cook as directed for the fresh vegetables
1 cup canned red kidney beans, drained and rinsed
1 cup canned butter beans, drained and rinsed
1 cup cauliflower buds, cut in small bite-sized pieces
1 cup celery, not hearts or leaves, cut in ¼" slices cross-wise
1 cup sweet red bell pepper, chopped into ¼" pieces
1 cup green bell pepper, chopped into ¼" pieces
1 cup carrots, sliced into ¼" thick slices crosswise
1 cup fresh corn kernels, cut from cob after cooking
1 cup sweet onion, chopped into ¼-½" pieces
1 cup green cabbage, shredded
1 cup sweet gherkins, cut in ¼" cross cut slices

Sterilize your jars and get your hot water canner set up.

Cook each vegetable separately in a small amount of lightly salted water over medium heat until tender crisp. (Do not cook canned beans or gherkins, if using)

Remove each when done from boiling water with slotted spoon and plunge into ice water bath to stop cooking. (A large bowl of ice water) Drain in colander. Layer each cooled, drained vegetable into a large bowl, then add the rinsed, drained beans; toss the layers gently with hands or wooden spoon to blend. Drain any additional water from the vegetables that accumulated in the bottom of the bowl.

In large stockpot or kettle, bring pickling syrup ingredients to boil, stirring especially at first to dissolve sugar. Stir in ½ tsp. turmeric, if using. (I often skip it). Carefully add the mixture of vegetables to the boiling liquid. Return to boil and simmer over medium heat for 5 minutes.

Ladle the vegetables into sterilized pint or quart jars, add liquid, filling each jar with the chow chow to within ½" of top. Seal each jar with new canning lid insert and ring.

Process in hot water bath 5 minutes for 1,000 foot altitude or less for pints, 10 minutes for quarts. Add 5 minutes if 1.001 to 6,000 feet in altitude. Over 6,000 feet, add additional 5 minutes.

Carefully remove jars from water, sit upright on towel-lined counter. Check seals as the jars cool. The inner part of the lid will often "pop" as it depresses as the contents cool. If any failed to seal, store these in the refrigerator and keep refrigerated, use up fairly soon.

Makes 6-7 pints.