This chow chow recipe is a great way to use all those fresh summer veggies and get rewarded with a tangy, crunchy relish all winter long.
Ingredients
- ½ pounds green tomatoes: 12 piece (chopped)
- onions: 8 piece (chopped)
- green bell peppers: 10 piece (chopped)
- salt: 3 tsp
- green Chili peppers: 6 piece (chopped)
- quart distilled white vinegar: 1 piece
- ¾ cups white sugar: 1 piece
- prepared horseradish: 0.5 cup
- ground cinnamon: 1 Tbsp
- ground allspice: 1 Tbsp
- ground cloves: 0.25 tsp
Metric Conversion
Stages of cooking
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In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
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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.
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Boil for 15 minutes, or until tender.
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Pack tightly in sterilized jars and seal.
