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Tangy, spicy, and packed with flavour, Nova Scotia Green Tomato Chow Chow will add zest to any sandwich or dinner plate that needs a jolt of flavour.

Nova Scotia Green Tomato Chow Chow


  • Author: Marie Beausoleil
  • Total Time: 26 hours
  • Yield: 72 servings 1x

Description

Tangy, spicy, and packed with flavour, Nova Scotia Green Tomato Chow Chow will add zest to any sandwich or dinner plate that needs a jolt of flavour.


Ingredients

Units Scale
  • 32 cup green tomatoes (sliced, wedges, or chopped)
  • 5 pounds onions (sliced)
  • 1/3 cup pickling salt
  • 3 cups vinegar
  • 6 cups granulated sugar
  • 1 cup pickling spice (in a cheesecloth bag)

Instructions

  1. Do NOT stress over this. There are many variations. As long as you stick to the basic directions, it will turn out.
  2. Depending on how fine you want the final product, and the kind of tomatoes you are using (Beefsteak, Roma, etc), you can slice them, cut them into cubes, or chop the tomatoes.
  3. Peel and slice the onions. Don’t worry about fancy – a food processor does a perfectly fine job.
  4. In a large pot or bowl (I used a 42 cup bowl with a lid), sprinkle the tomatoes and onions well with salt, and let sit overnight covered. They do not have to be refrigerated.
  5. In the morning, rinse the tomatoes and onions to remove the salt and drain the liquid off. Discard the brining liquid. The vegetables will have reduced considerably in volume.
  6. Tie the spices in a cloth (cotton or cheesecloth) bag. This amount of spice will make a pickle with plenty of bite, and you can use much less and still have a good chow. One variation is to use 2 Tablespoons each celery seed and mustard seed, and put them directly in the pickle without a cloth bag.
  7. Not everyone likes a strong vinegar taste. Replacing up to 1/3 of the vinegar with water will still work. Do not go less than that.
  8. In a large pot, combine vegetables, vinegar (and water, if using), sugar, and spices.
  9. Cook on medium heat for ABOUT 2 hours, stirring often.
  10. The mixture will cook down and thicken.
  11. Follow SAFE, up to date canning methods (defer to official recommendations over this recipe). Fill 6 pint jars with hot pickle, add canning lids and rings, and process in a boiling water bath for 15 minutes.
  12. If any is left after filling the jars, place it in a container in the refrigerator and use within a week or so.
  13. Let cool completely and test the lids. Any that do not seal should be refrigerated.

Notes

A serving of this is a tablespoon, although you will likely eat more. 🙂

  • Prep Time: 24 hours
  • Cook Time: 2 hours
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Canadian

Nutrition

  • Calories: 101
  • Sugar: 21
  • Sodium: 537
  • Fat: 1
  • Saturated Fat: 1
  • Carbohydrates: 25
  • Fiber: 2
  • Protein: 1

Keywords: classic