Nova Scotia Green Chow: A Delicious Family Recipe You Need to Try!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

green beans

🥗Healthier: zucchini

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and just as nutritious.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often more affordable and nutritious.

Introduce the recipe and the creator's mother-in-law, Liz.

Pick 16 green tomatoes from the garden, washing them before use.

Cut the tomatoes into chunks instead of slices as preferred by Liz.

Chop 1 to 1.5 lb of onions into chunks and mix them with the tomatoes by hand.

Mix 1/4 cup of pickling salt with 3-4 cups of water, adding more salt and water as needed, totaling about 1/2 cup of salt and 3-4 cups of water.

Place a plate over the mixture to press it down and let it sit overnight to draw out moisture.

On day two, prepare pickling spice by mixing 5 crushed bay leaves, 3 teaspoons of peppercorns, 2 teaspoons of mustard seeds, 1 teaspoon of celery seed, and 1/2 teaspoon of ground allspice, putting it in a tea bag for steeping.

Drain and rinse the tomatoes and onions to remove excess salt, then return them to the pot.

Combine 3 cups of pickling vinegar with 4-5 cups of sugar, adjusting sweetness as needed, and add to the pot with the tomatoes and onions.

Cook the mixture for over an hour, adding additional pickling spice if necessary.

Prepare jars by washing them and heating them in a cold oven to 225 degrees Fahrenheit, sterilizing lids in boiling water.

Use a funnel to fill jars with the chow, leaving about 1/4 inch from the top, and seal with lids.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens