Cooking something you love that also happens to use ingredients from your very own garden is a wonderful experience, and our Chow Chow recipe is something I look forward to making every year. One of the main reasons many folks decide to start gardening is to have tasty homegrown tomatoes to enjoy right from the vine, in salads and sauces, and in your favorite recipes. If you’ve only had store bought tomatoes, I encourage you to visit a farmers market and do a taste comparison. I’m here to tell you the difference in flavor is substantial!
In the Valley, we are blessed to have two tomato growing seasons (spring beginning February 15th and fall beginning August 15). With our hot summers that seem to last for several months and seasons, kitchen gardening can be a challenge. In my experience, the process to grow, flower, set fruit, and fully ripen garden tomatoes is a rewarding one despite its challenges. When our tomatoes fully ripen, it can feel magical. And when the green tomatoes don’t ripen at the end of the season, that can also be magical.
Chow Chow | The Origin Story
Our farming parents and grandparents were products of the depression, meaning nothing was wasted. We’ve all heard the stories about how absolutely everything was used and/or reused. Additionally, what couldn’t be eaten right away was preserved. When the homegrown tomatoes didn’t ripen, they were often used to make a pickled relish called Chow Chow. My husband, Vernon, and I look forward to making this every year. Our version is made from green tomatoes, cabbage, onions, bell peppers, brown sugar, cider vinegar, and various spices (celery seed, mustard seed, turmeric). We also will substitute corn, hot peppers, and tomatillos when we have them.
The Process
We use the water bath canning method – not a pressure cooker – to preserve the Chow Chow. I’m a stickler for following proper preservation techniques will safely allow the Chow Chow to remain good for 12 to 18 months, although it doesn’t last that long in our house! Vernon and I love to share our Chow Chow with our downtown Phoenix neighbors, and what we keep for ourselves is usually eaten by the end of the next season. We like to use it as a side dish or condiment for omelets, baked potatoes, BBQ sandwiches, and so much more. I’ve found this recipe goes with just about anything!
Our Chow Chow Recipe
Our Chow Chow recipe is hardly original. There are regional styles, ingredient variations, recipe changes from season to season, and lots of experimentation. Even the name changes from place to place, with the Northern version often called Piccalilli. The Chow Chow recipe at the National Center for Home Food Preservation is remarkably like our handed-down Southern version. You can find it HERE.
Helpful Link for Preserving and More
If you’re interested in preserving, pickling, freezing, or drying foods, I strongly suggest visiting the National Center for Home Food Preservation. Their techniques and recipes are straightforward, and I refer to them often.
I encourage you to not only give making Chow Chow a try, but to also look at your garden differently. Get creative about how to use your homegrown vegetables and herbs, and ask family and friends for their tried and true recipes. And share your harvest!
Wishing you a productive garden season!
Vickie
I would love to help you begin your garden journey!
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