Pickled Green Tomato and Mirliton Chowchow

Name: Pickled Green Tomato and Mirliton Chowchow
Total time: 1 h
Yield: 10 to 12 cups
Cuisine: creole
Ingredients: 4 green tomatoes, diced, or 6 to 8 tomatillos, shucked and diced; 4 mirliton (chayote squash), diced; 1/2 head green cabbage, diced; 1 cauliflower, cut into small florets; 1 yellow onion, diced; 2 red bell peppers, diced; 1/2 cup kosher salt; 4 cups white vinegar; 1 cup sugar; 1 teaspoon powdered ginger; 1 1/2 teaspoons ground turmeric; 2 tablespoons mustard seed; 1 tablespoon celery seed; 1 teaspoon red chile flakes; 2 fresh bay leaves; 1 cinnamon stick

Recipe from Brian Landry

Adapted by The New York Times

Pickled Green Tomato and Mirliton Chowchow — Evan Sung for The New York Times

Total Time: About 1 hour, plus at least 4 hours’ standing
Rating: 4(19)
Comments: Read comments

Chowchow is a bright, aromatic Southern salad of pickled green tomatoes (you could use tomatillos in a pinch), cabbage, cauliflower and that most traditional Southern vegetable, mirliton (chayote squash). You could pair it with steamed or boiled shrimp, or pile it on a sandwich. Either way, we wager you'll do it again. (Sam Sifton) —The New York Times

Featured in: Creole Spiced Shrimp

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Ingredients

Yield:10 to 12 cups

4green tomatoes, diced, or 6 to 8 tomatillos, shucked and diced
4mirliton (chayote squash), diced
½head green cabbage, diced
1cauliflower, cut into small florets
1yellow onion, diced
2red bell peppers, diced
½cup kosher salt
4cups white vinegar
1cup sugar
1teaspoon powdered ginger
1½teaspoons ground turmeric
2tablespoons mustard seed
1tablespoon celery seed
1teaspoon red chile flakes
2fresh bay leaves
1cinnamon stick

Ingredient Substitution Guide

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Preparation

Step 1
Combine green tomatoes, mirliton, cabbage, cauliflower, onion and peppers in a large bowl. Add salt, mix to combine and let stand at room temperature for at least 4 hours. Drain vegetables.
Step 2
Combine vinegar, sugar, ginger and turmeric in a large pot. Put mustard seed, celery seed, chile flakes, bay leaves and cinnamon stick in cheesecloth bag or sachet and add to pot. Bring liquid to a boil, reduce heat to low and simmer for 30 minutes.
Step 3
Add vegetables to pot and return to a simmer for 15 minutes; stir occasionally. Discard spice bag or sachet and transfer vegetables and liquid to a large jar or lidded container to chill until ready to use. Serve as a relish or as a salad.

Ratings

4 out of 5

19 user ratings

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Comments

grace7 years ago

Very good cauliflower and cabbage, the rest of the veg I would leave out next time as they were not as interesting. I questioned cooking the veg, but they held up and dn get mushy. However, I wouldn't store in pickling liquid for too long as it overwhelma the veg after a while.

ML1 year ago

This was delicious. Made as written but ended up having a lot of veggies for the amount of brine so topped off with a little water. A great way to use up green tomatoes at the end of the season.

grace7 years ago

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