Artificial Flavors Free Chow Chow Relish
Store-bought relishes and condiments are notorious for sneaking in artificial flavors, colors, and preservatives — making something as simple as a hot dog topping feel like a label-reading chore. This homemade chow chow skips all of that entirely, built from nothing but fresh vegetables and a short list of real pantry staples. Shredded cabbage, grated carrot, zucchini, and onion get salted and pressed until tender, then simmered in apple cider vinegar and honey with warm spices — turmeric, ginger, and Ceylon cinnamon — until everything melds into a glossy, tangy-sweet relish. The result is bright, complex, and deeply satisfying in a way that no artificially flavored jarred version can really match. It's the kind of condiment that makes grilled meats, sandwiches, and grain bowls feel instantly more special. Make a batch on the weekend and it keeps in the fridge for up to two weeks, ready to punch up whatever you're eating all week long.
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Learn more →Ingredients
16 servings
- 3 cups green cabbage, finely shredded
- 1 cup carrot, finely grated
- 1 cup zucchini, finely diced
- ½ cup yellow onion, finely diced
- 1 tbsp fine sea salt
- 1 cup apple cider vinegar
- 3 tbsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
For finishing
- ½ tsp fine sea salt, or to taste
Instructions
- 1
Combine the shredded cabbage, grated carrot, diced zucchini, and diced onion in a large mixing bowl. Sprinkle with 1 tablespoon fine sea salt and toss well to coat. Let the vegetables sit for 1 hour at room temperature until they have released a significant amount of liquid and softened noticeably.
- 2
Transfer the salted vegetables to a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until as much liquid as possible has been expelled — the vegetables should feel dry and compact.
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