Pickled Green Tomato and Mirliton Chowchow

Recipe from Brian Landry

Adapted by The New York Times

Published January 22, 2013

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
About 1 hour, plus at least 4 hours’ standing
Rating
4(20)
Comments
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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

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Ingredients

Yield:10 to 12 cups

  • 4 green tomatoes, diced, or 6 to 8 tomatillos, shucked and diced

  • 4 mirliton (chayote squash), diced

  • ½ head green cabbage, diced

  • 1 cauliflower, cut into small florets

  • 1 yellow onion, diced

  • 2 red bell peppers, diced

  • ½ cup kosher salt

  • 4 cups white vinegar

  • 1 cup sugar

  • 1 teaspoon powdered ginger

  • 1 ½ teaspoons ground turmeric

  • 2 tablespoons mustard seed

  • 1 tablespoon celery seed

  • 1 teaspoon red chile flakes

  • 2 fresh bay leaves

  • 1 cinnamon stick

Ingredient Substitution Guide
Nutritional analysis per serving

59 grams carbs; 264 calories; 1 gram monosaturated fat; 1 gram fat; 7 grams fiber; 1244 milligrams sodium; 4 grams protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
20 user ratings
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Comments

grace

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.

ML

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.

grace

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.

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Credits

Adapted from Brian Landry, Borgne, New Orleans

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