Swine & Sea — Green Tomato Chow Chow — French Creole Recipe

Green Tomato Chow Chow

There are more variations for Chow Chow than there are gumbo. It’s typically made from the last bit of a Summer garden, hence the variations. Chow Chow is a nice acid rich condiment that is great on a charcuterie board or even a burger. I’m a big fan of adding a spoonful to my shrimp and grits. This version has a bit of a kick and could be a good substitute for the olive salad on a muffuletta.

Recipe

  • 3 cups

    water

  • 1 ½ cups

    rice wine vinegar

  • ¾ cup

    granulated sugar

  • 6 Tbsp.

    Kosher salt

  • 5 cups

    green tomatoes , cored and diced

  • 1 Tbsp.

    yellow mustard seeds

  • 2 tsp.

    crushed red pepper

  • 1

    medium yellow onion , diced

  • 1 cup

    fresh sorrel
    Step 1

  • In a small saucepan combine the water, rice wine vinegar, Kosher salt and granulated sugar over medium heat. Stirring occasionally until the salt and sugar have both dissolved.

    • Step 2

  • In a large bowl, combine and the diced green tomatoes and yellow onion. Mix throughly. Place the mixture in mason jars.

    • Step 3

  • Add the yellow mustard seeds, red pepper flakes and sorrel evenly between the vessels you added the green tomato mixture to.

    • Step 4

  • Add the brine mixture until the green tomatoes and onions and completely covered. Put a lid on the container and allow for the mixture to cool. Store in the fridge for at least overnight before using to allow the flavors to develop.