Episode 4: God Can Transform and Use All of Us

In this episode, I share my story of redemption and encouragement for anyone who thinks it’s too late.

I’m also sharing my recipe for Green Tomato Chow-Chow. It’s a classic Southern-style relish with a sweet-tangy kick. Use it as a condiment for beans, greens, roasted meats, or burger. If you don’t have time to can (and who does nowadays?), this refrigerator version skips the canning but keeps all the homemade goodness. A jar in the fridge adds a burst of flavor to everyday meals!

Reflection Prompts:

1. In what areas of your life have you struggled to fully surrender control to God, and what might it look like to trust Him there?

2. How has God used your past - even the painful or imperfect parts - to shape who you are today or to serve others?

3. What “yes” might God be waiting from you right now, and how could obedience in that area open the door to something new?

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Green Tomato Chow-Chow (Refrigerator Version)

A sweet-tangy relish made with crisp green tomatoes, peppers, onions, and cabbage, perfect alongside beans, greens, or roasted meats.

Ingredients

• 6 large green tomatoes (about 3 pounds)

• 3 medium yellow or white onions

• 3 medium red, yellow, or orange bell peppers (or a mix)

• 1 large green bell pepper

• 1/2 medium head cabbage (about 4 cups after chopping)

• 1/4 cup sea salt, pickling salt, or kosher salt

• 3 1/2 cups white vinegar

• 1 cup packed light brown sugar

• 1 tablespoon yellow mustard seeds

• 1 teaspoon ground celery, celery flakes, or celery seed

Instructions

1. Finely chop the tomatoes, onions, bell peppers, and cabbage. For the best texture, aim for small, even pieces, similar to relish.

2. Place all the chopped vegetables in a large nonreactive bowl (glass or stainless steel). Don’t use a plastic bowl! The smell will linger long after you’ve made this :) Sprinkle with the salt and toss well. Cover the bowl and let it stand overnight (8–12 hours) in the refrigerator. This step helps draw out excess moisture and keeps the chow-chow crisp.

3. The next day, pour the vegetables into a large colander and rinse well with cold water to remove the excess salt. Drain thoroughly, pressing gently to release any extra liquid.

4. In a large, nonreactive pot, combine the vinegar, packed brown sugar, mustard seeds, and celery seed. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally until the sugar is fully dissolved.

5. Add the drained vegetables to the hot vinegar mixture. Bring everything back to a boil, then reduce the heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the vegetables are tender but not mushy and the flavors are well blended.

6. Remove the pot from heat and let the chow-chow cool to room temperature. Transfer to clean glass jars or airtight containers. Pour the brine over the vegetables, making sure they’re fully submerged.

7. Seal the jars and refrigerate. Allow the chow-chow to sit for at least 24 hours before serving to let the flavors develop fully.

Hi, I’m Regina, the voice behind The Faithful Feast. I'm also a writer, and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.