I had an abundance of green tomatoes at the end of this season, and since I don’t like to waste, I came looking for something to do with them. I was pleasantly surprise…
In the south, it’s traditionally eaten with beans and cornbread. The addition of turmeric adds a prime note, too.
This is a great recipe for using all those green tomatoes and other veggies from your garden. It is similar to pickle relish, so it can be used on hot dogs, burgers, egg salad and anywhere you …
Due to a really short growing season this year, I was left with a ton of green tomatoes. A friend mentioned they could be used in Chow Chow. So after finding this recipe I thought I would try it…
it was awsome.. tweaking with extra horseradish adding ginger great for roast beef topping
I did tweak a bit with mustard seed and celery seed. Family loved it. My first try and don’t know what i t should have tasted like but we liked this.
Ingredients:
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients:
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
Instructions:
Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.
Source: 1krecipes.com