Seasonality is so important to Canadian home cooking. We need to preserve the harvest.
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.
Just a word…I always at least double or triple this recipe. Using the slicing blade of a food processor, it takes about 10 minutes to do all the chopping.
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.
Stir in sugar, 1 cup (250 mL) of the vinegar and the whole pickling spice. Cover and bring to a boil over medium heat; reduce heat and simmer for 20 – 25 minutes or until the vegetables are tender.
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.
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