I know that I've already written about the whole pickling/preserving deal, but for the past few weekends, while my crack head kids have decided to behave, I've actually gotten some pretty cool pickling done and wanted to share it with y'all. My first weekend, I managed to get a batch of Corn Relish and Green Tomato Chow done. Thanks to Doug for his chopping skills!
This past weekend, while everyone was gorging themselves with turkey and pumpkin pie, I was a busy lil' bee and pickled some amazing heirloom carrots, cauliflower, candy cane beets and beans. I know that this isn't earth shattering, but I have to admit that being in the kitchen, without having the looming task of cooking and feeding for family was absolutely FANTASTIC! It meant that I could concentrate just on pickling.
Thanks to the Dawnabelle's blog for giving me some inspiration! Check out her posts on pickling and preserving, they're pretty neat.
So, without further ado, a recipe to keep you all in the pickling mood!
Green Tomato Chow
- 5lbs green tomatoes; rough chop
- 3lbs onions; thinly sliced
- 2 cups coarse salt
- 1lbs white sugar
- 1lbs brown sugar
- 1C water
- 2tbsp celery seeds
- 2tbsp mustard seeds
- 4 bay leaves
- 1tbsp coriander seeds
- 2tbsp turmeric
- 1tbsp chili flakes
- 2 green peppers; chopped
- 2 red peppers; chopped
Salt the tomatoes & onions and pace in a container overnight. Next day, drain and rinse in cold water. Place the onions and tomatoes in a pot with the water and sugar; cook for 1 hour. Add the spices and peppers and cook over low heat for another 2 hours (stirring occasionally). Pour the chow into sterilized jars (I used a mix of 1C (250ml) & 2C (500ml) jars). Put covers on and process in boiling water for a further 10 minutes. Now it's time to CHOW DOWN!