Momma persuading Bubba to go to the Field for Ingredients
This sweet tangy relish uses up the last of the green tomato crop just before Jack Frost is due. A sample from Betty’s 1980 batch won a first prize at the Nova Scotia Provincial Exhibition.
7 pounds green tomatoes
5 pounds onions
¼ cup pickling salt
3 cups cider vinegar
2-1/2 cups granulated sugar
¼ cup pickling spice
Wash tomatoes and chop finely. Peel onions and chop finely.
In a large bowl or crock, combine tomatoes, onions and pickling salt. Place a plate on top of vegetables and weigh it for pressure. Let stand overnight.
Next day, drain vegetables well and place in a large kettle. Add vinegar and sugar. Place pickling spice in a spice bag and add to kettle. Bring to a boil; reduce heat and cook slowly, uncovered, stirring occasionally, for about 1 hour until tomatoes are cooked to desired consistency. Ladle into hot sterilized jars and seal immediately. Makes about 6 pints.
Aah the finished product
(I remember there was an outfit in NB I believe, McCreadys, who used to make Chow Chow and you could sneak into the fridge and take a large spoonful and garf it down without anything else and it was wonderful tasting – CAPER)