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Pickled Green Tomatoes - What do I do with them?

  • m
  • 7

Bought a jar of these by mistake (Bubbies brand). Any ideas on how to use them in an interesting way?

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  1. How strongly picked is the flavor? It could be a cool addition to a BLT. Or maybe a banh mi?

    1. I sometimes chop them up and add them to scrambled eggs. A wedge makes a nice garnish for a bloody mary. And I like them sliced with cheddar on a sandwich, grilled or not.

      1. I like them with Hamburgers. Tasty!

        1 Reply
        1. re: sommrluv

          I second the motion! In fact, I pickle green tomatoes at the end of the growing season each autumn. The pickling solution that I concoct is generally used for bread and butter pickled cucumbers. Pickling the green tomatoes just extends the harvest, and the tomatoes replace both ripe tomato slices and pickle relish for hamburgers.

        2. My experience with these things stops at a good pastrami or corned beef sandwich, but I'm interested in the ideas coming out here. Anything you'd put pickles on or in is a good place to start. I'm wondering what they'd be like fried.

          1. I cant keep them around long enough to actually make something with them. I end up eating them all straight out of the jar, they are DELICIOUS!

            1. I think this is a relish also known as Chow Chow (pickle/relish). You can eat them like any condiment. On a hamburger, with hot dogs, sausage, with grilled meats, add them to salad dressing for a sweet/sour flavour. Just think of the flavour and think what does it remind you of.

              Chou means “edible” in Chinese, and some people say the origin of “chow chow” pickle relish is an Anglicization of this word. It may have originally referred to dogs of that breed being on the menu in Chinese restaurants in the late 1800s. A law was eventually passed in China that prohibited the buying or selling of dog meat, but some speculate the name stuck when Chinese pickles were imported into the United States.

              Chow chow is known now mostly for being a homemade pickle relish, similar to picallilli in Great Britain. Chow chow is very popular in the Southeastern United States and in the Midwest, where people frequently have gardens and preserve their own vegetables.

              Chow chow may be made of whatever vegetables happen to be doing well in the garden in a particular year. Some cooks make it with tomato, some with corn, some with finely diced cucumbers — almost anything may be called into service in a jar of chow chow.

              Chow chow is generally spicy, although some cooks like it a little sweet, as well. It is canned like pickles or salsa, although the mixture is usually cooked first. One recipe calls for onions, chile peppers (like jalape˜os), celery, vinegar, salt and sugar. Other cooks might add tomatoes, cabbage, garlic and even carrots!

              Once someone has a jar of chow chow, how is it eaten? Much like any other relish or condiment. It may be used to top hamburgers or hot dogs, on a sandwich, or as a relish, to be eaten with a meal. A sign of good homemade chow chow is to see individual spices such as mustard seeds, floating in the mixture. But tastes vary from person to person. Some cooks make two batches of chow chow: very spicy and mild.