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| GREEN TOMATO CHOW | |
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6 quarts green tomatoes 3 quarts onions Salt 3 c. vinegar 1/2 c. pickling spice 7 c. white sugar Slice the green tomatoes and onions. Add salt and let stand overnight. In the morning, drain off the juice. Add the vinegar, pickling spice and white sugar. (Wrap the pickling spice in cheese cloth.) Cook until soft. Make sure that you remove the bag of pickling spice. Bottle hot. | |
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recipe reviews #45024
Joan (New Brunswick) says:
How much salt do you use?
#45044
Cooks.com replies:
Hi Joan,
Slice the tomatoes and onions and place them in a non-reactive container (don't use aluminum, etc). Sprinkle the vegetables heavily with a layer of canning and pickling or kosher salt (enough to cover). The next day, drain. (I usually cover with cold water, and drain again to remove excess salt). Proceed with the recipe.
-- CM
Slice the tomatoes and onions and place them in a non-reactive container (don't use aluminum, etc). Sprinkle the vegetables heavily with a layer of canning and pickling or kosher salt (enough to cover). The next day, drain. (I usually cover with cold water, and drain again to remove excess salt). Proceed with the recipe.
-- CM
#110342
Barb (Alberta) says:
Really like this very close to how my grandmother would make it and she was from Newfoundland. Thanks for the memories.
#158255
Irene L. (New Brunswick) says:
This chow was amazing, it cooked up nicely, and so easy to do.
#172894
Cathy Smith (Nova Scotia) says:
If I can make this... anyone can! And it is the best...
#188770
Diana Chastain (United States) says:
Hello, Is it possible to get the weight of the tomatoes and onions. Due to different sizes of vegetables, I could easily make a mistake and I don't want to do that. Thank you so much for your time and courtesty.
#188771
Robin (Minnesota) replies:
Rather than worry about weight, etc., just follow the recipe and fill a 6-quart container with tomatoes. Or if you have a smaller container (say 1-quart) use it multiple times. What fits, fits. Enjoy!
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