There are many names for green tomato pickle…Chow[Chow] or Ketchup Vert or Governor’s Sauce. In the Maritimes, it’s a must-serve with salt cod. In Quebec, it goes with tourtière and in Ontario and further west it is assumed that it’s essential with cold roast beef.
Some versions call for whole pickling spice which may be tied in a bag – or not. Others call for a series of spices which usually include mustard and celery seeds and a bit of cinnamon. They all take turmeric. Most versions are not thickened with flour or cornstarch but are simmered, concentrating the flavours to a pungent intensity, but this recipe, from Prince Edward Islander, Flossie MacDonald, is milder and faster to make.
- 6 cups (1.5L ) thinly sliced green tomatoes
- 2 cups (500 mL) thinly sliced cooking onions
- 2 ½ tbsps (40 mL) coarse pickling salt
- 1 ½ cups (375 mL) granulated sugar
- 1 ½ cups (375 mL) white vinegar
- 2 tsps (10 mL) whole pickling spice
- 2 tbsps (30 mL) cornstarch
- ½ tsp (2 mL) turmeric
- ½ tsp (2 mL) dry mustard
Combine green tomatoes and onions; sprinkle with salt and cover. Let stand overnight.
In the morning, drain and rinse with cold water. Drain thoroughly and transfer to a heavy saucepan.
In a small bowl, stir together the cornstarch, turmeric, dry mustard and the remaining vinegar. When smooth, add to the saucepan and continue to cook and stir for 10 – 15 minutes or until thickened and bubbling.
Ladle into hot, sterilized jars and seal. Process in a boiling water bath for 15 minutes (for 2 cup/500 mL jars).
Lift carefully with canning tongs; let cool on the counter.
Store in a cool, dark place.
Makes 4 cups (1 L) or 2 – 12 cup/500 mL jars.