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Organic, no-dig, kitchen gardening in raised beds on Vancouver Island, Canada.

Green Tomato Chow Chow

Green Tomato Chow Chow


We started making this fantastic ‘relish’ many years ago and it became a household staple here at home and with my kids, as well. We all love that it is not sweet and full of sugars like the store bought ones are, and has a bit of crunch to it.

Just perfect for topping veggie dogs ( or hot dogs), as a burger topping, terrific in your homemade tartar sauce, in tuna salad ( or faux tuna salad made with chick peas)… truly so versatile and yummy, you will be adding it everywhere. We go through tons of it annually.


One batch makes a good 6 to 8 pints. I like ours in smaller jars, this year’s batch filled 17 of the 250 ml jam jars.

*please note that this has to sit overnight so takes about 24 hours to make.

Hubby’s mad chopping skills… everything chopped up about the same size, nice and small. Takes him 1/2 hour, takes me 2 hours, ; )

Hubby’s mad chopping skills… everything chopped up about the same size, nice and small. Takes him 1/2 hour, takes me 2 hours, ; )

Here is what you need….

  • 7 lbs green tomatoes, chopped very finely

  • 5 medium green or red peppers, cored, seeded, and finely chopped

  • 5 medium onions, peeled and finely chopped

  • 1/4 cup of pickling salt

  • 2 1/2 cups of cider vinegar

  • 1 1/2 cups of sugar

  • 1/4 cup of pickling spice in a cheesecloth bag

  • 2 tsp dry English mustard

Combine veggies and salt in a large bowl, mix, cover, and let sit overnight.

Strain the veggies in a colander. Press out all excess moisture. Set aside

Combine the rest of the ingredients in a pot, boil over a medium-high heat.

Simmer for 10 minutes and then add the veggies to the pot. Bring to a boil and then reduce heat to medium and simmer for an additional 15 minutes. Stir often.

Remove from heat and get rid of the spice bag.

Spoon into the hot, clean, and sterile jars, leaving 1/2 inch (1 cm) of air space to the rim.

Stick a knife into the relish to get rid of any air bubbles, wipe the rims clean, and seal. Process in a water bath for 15 minutes

This recipe is truly wonderful, I hope that you will give it a try and see if you agree that it is a must have staple in your pantry, as well. We always make sure to gather enough unripe, green tomatoes in August, before they all ripen up, to make this chow chow.

This recipe is from the ‘well preserved’ cookbook by Mary Anne Dragan. The whole book is amazing, if you want to do a lot of canning from your home grown garden, invest in this book. She also has a new one out for small batch preserving, which I totally need to get! I do not get any kickbacks, as you all know, I just recommend what I like and what I use.


Happy Canning!

Homemade Tomato Ketchup

Homemade Tomato Ketchup

Small Batch Plum Jam

Small Batch Plum Jam