Edith's Red Tomato Chow-Chow

“My girlfriend's MIL fashioned this recipe many years ago and it is wonderful! Easy to make, and so good with so many things. Note: The easiest way I have found to sterilize jars is to wash and rinse them well, fill them with boiling water for a few minutes, empty, and keep them hot in a 200°F oven till you are ready to fill them. The flat sealing lids should be boiled for about five minutes, and the rings should be twisted only finger tight. Enjoy these pickles - beats anything you can buy ready-made. They keep for a very long time, which is a bonus.”
1hr 45mins
6-7 pints

Ingredients Nutrition

  • 18 -20 tomatoes, ripe (or 5 28-fluid oz. cans, diced)
  • 12 head celery, fine dice
  • 6 large sweet peppers, fine dice (red or green or orange)
  • 4 large onions, fine dice
  • 34 cup white sugar (more, if necessary)
  • 3 tablespoons salt
  • 3 cups vinegar (preferably pickling vinegar)
  • 3 tablespoons pickling spices (tied in cheesecloth)


  1. Combine all ingredients in a large pot (preferably non-stick) and bring to a boil.
  2. Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached.
  3. Stir very often to prevent burning.
  4. Pack into sterilized jars and seal.

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