Tag Archives: fall

Savour food – Green Tomatoes got you in a pickle?

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I’m going to dedicate this post to longtime clients Candy and Lucia who love to go on my farm tours and who love to garden and cook. I recently ran into them at Slow Food Calgary’s Feast of Fields and learned that due to a very slow start to our high altitude summer they have a lot of green tomatoes.
Don’t worry women. Here’s a recipe that will please the Green Tomato Goddess Divine herself. It’s called Green Tomato Chow Chow and it’s an old standard in New Brunswick. I used to watch my Mom and Dad make it every fall. She cut the tomatoes and he cut the onions. Later I joined in. We would never have a turkey dinner or tortiere at Christmas without it.
Thanks to my friends, Karen and Tony Legault of http://www.paradisehillfarm.ca for giving me a lovely 10lb box of green “Big Dina” beefsteaks for my pickling project. I promised to bring them a few jars when I take 46 folks to see their farm this weekend.
Green Tomato Chow Chow
8lbs green tomatoes
5lbs onions
salt as needed (about 1/2 cup)
10 cups brown sugar
1/2 gallon white vinegar (or just enough to cover the tomato/onion mix)
1 pkg of pickling mix tied in a cloth bag
Method
1. Slice the tomatoes and onions in rings and layer in a very large non-reactive bowl, sprinkling each layer lightly with salt.
2. Leave them overnight or for about 8 hours.
3. Drain the water that results, rinse them in cold water and drain them again.
4. Place the mix in a large pot with the sugar, enough vinegar to cover, and the spice bag.
5. Bring to a boil and then turn to simmer until the juices reduce and become a bit thick sticky (Mom’s word) and brown (about two hours)
6. Meanwhile boil the water in the canning bath
7. Transfer all the mix to awaiting sterile jars on a tray (makes about 19 cups)
8. Cover them and boil them in canning jar for 15 – 20 minutes.
9. Remove them to layered tea towels on the counter and let settle overnight. The lids should all be sucked down overnight. I love hearing that popping noise.
10. Enjoy this with a dab of greek yogurt on roasted potatoes, with tortiere, meats of all kinds but especially with a good turkey dinner.
This is the kind of pickle I like to get into. Cheers, Karen

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Filed under Heritage cooking skills, Recipes, Savour food