Barley Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show at any cookout or weeknight dinner. Shredded cabbage, grated carrot, zucchini, and onion are salted and squeezed dry before being simmered in a bright apple cider vinegar and honey brine, which means every bite is deeply flavored without being watery or limp. The warm spice trio of turmeric, ginger, and Ceylon cinnamon gives it a subtle complexity that sets it apart from anything you'd grab off a grocery store shelf. Store-bought relishes and pickled condiments can be surprisingly tricky territory, often hiding grain-derived additives or thickeners in the fine print — here, every single ingredient is straightforward and easy to verify. The cooking process reduces the brine down to a glossy, syrupy glaze that clings to the vegetables rather than sitting in a puddle, so the texture is satisfying and the flavor is concentrated. It keeps in the fridge for up to two weeks, which means you can make a batch on Sunday and have it ready to pile onto burgers, hot dogs, grain bowls, or cheese boards 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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