Also known as chow-chow or piccalilli, this green tomatoey flavour is a favourite and is great with sausages, pork and ham or serve it with hot dogs or burgers. It’s also a great way to use seasonal green tomatoes.

Nautis is a combination of peeled green tomatoes, cabbage, onions and peppers. Vegetable Recipes are brought along with vinegar, brown sugar and seasonings.

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Green Tomato Recipes
Brussels Sprouts with Onions

What you need

. 5 Cups Coarsely Chopped green tomatoes (about 5 tomatoes) 5 cups coarsely chopped cabbage (about 1 1/2 pounds cabbage) 1 1/2 cups finely chopped yellow onions or sweet onions 2 cups coarsely chopped bell peppers, at least 1 red pepper (about 4 peppers) 1/3 cup seasoning and canning salt 2 1/2 cups lemon vinegar 1 cup light brown sugar, packed 1 tablespoon yellow mustard seeds 2 cloves garlic, finely ground 1 teaspoon celery seed 1/2 teaspoon red pepper flakes or to taste, optional

How to make

Combine chopped Vegetable Recipes in a large nonstick saucepan or bowl. Add salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight. Preparing the jug and jars . Add the water to a large canning jar with a rack and bring to a boil; reduce heat and keep on simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about half full, and I keep the kettle or saucepan of boiling water on another burner to add to the canner as needed. Wash the jar thoroughly and heat the water in a small saucepan; put the lids on the jar and bring almost to a boil; bottom heat very low to keep the lids hot. Remove the Vegetable Recipes and rinse thoroughly. In a large non-active kettle, bring vinegar, brown sugar, seeds and spices to a boil. Reduce heat to medium and continue heating for 5 minutes. Add the dried Vegetable Recipes and return to the boil. Reduce heat to medium and simmer for 10 minutes. With a slotted spoon, pack the Vegetable Recipes into the prepared jars. Dip the Vegetable Recipes with the pickling liquid, leaving about 1/4-inch of surface. Use a clean damp cloth to wipe the rims of the jars. Place the lids on the jars, then tightly seal the caps with screws, but do not over-tighten. Arrange the filled jars in the canning collar and add more water if necessary to be at least 1 inch above the jars. Bring to the boil. Cover and continue boiling for 10 minutes. Remove the rubber set to cool completely. Check for seals (there would be a bump in the middle of the capsules as they cool). Nutritional Guidelines (per serving) Calories 23 Total Fat 0 g Saturated Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 601 mg Carbohydrate 5 g Fiber 1 g Protein 0 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)