====== Green Tomato Chowchow ======
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===== Ingredients =====
  * 6 green tomatoes, cored and diced
  * 1 or 2 serrano peppers, seeded and diced
  * 1 large yellow onion, diced
  * ½ bunch celery, diced
  * 1 red bell pepper,  seeded and diced
  * 1½ green bell peppers, seeded and diced
  * ½ tsp. salt
  * 1 tbsp. mustard seed
  * ½ tbsp. fennel seed
  * ½ tsp. turmeric
  * ½ tbsp. blades of mace (can substitute 1 scant tsp. nutmeg)
  * ½ tbsp. whole black peppercorns
  * 1 cup apple cider vinegar
  * 2 cups sugar
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** -
  * [[http://gardenandgun.com/article/recipe-green-tomato-chowchow|Source]]


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===== Directions =====
  - Place diced vegetables in a large bowl and season with salt, tossing to combine. Cover and let sit at room temperature overnight.
  - Set a colander into a large bowl and strain vegetables, reserving the liquid.
  - Heat a cast-iron skillet over medium and toast mustard seed, fennel seed, turmeric, mace blades (or nutmeg), and black peppercorns for 2–3 minutes or until fragrant, tossing frequently.
  - In a medium saucepan, bring vinegar and 2 cups of reserved vegetable liquid to a boil. Add sugar, stirring to dissolve, and toasted spices. Reduce heat to medium-low and reduce liquid slightly, about 4–5 minutes. Pour hot liquid over diced vegetables.
  - Let cool to room temperature, place in an airtight container, and refrigerate for up to 5 days. Or, to preserve, ladle mixture into sterilized jars kept warm in hot water and preserve according to standard water-bath technique. For more information about canning, see Ball’s freshpreserving.com.

{{tag>green_tomato serano hot_pepper bell_pepper apple_cider_vinegar southern vegetarian relish pickled canning}}
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