BHA & BHT Free Chow Chow Relish
Tangy, golden, and packed with tender vegetables, this homemade relish is the kind of condiment that makes everything it touches taste better. Cabbage, carrot, zucchini, and onion are salted and squeezed dry before simmering in a fragrant apple cider vinegar and honey brine — a process that coaxes out deep, complex flavor without any shortcuts. The warm spice of turmeric, ginger, and Ceylon cinnamon gives the finished relish a beautiful color and a gently exotic edge that sets it apart from anything you'd find on a grocery store shelf. Store-bought relishes and pickled condiments are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, which makes this from-scratch version such a satisfying alternative. Every ingredient here is whole and recognizable, and the natural acidity of the vinegar combined with refrigeration does all the preservation work you need. After just an hour in the fridge the flavors meld into something truly special, and the relish stays fresh for up to two weeks. Spoon it over grilled meats, stir it into grain bowls, or pile it onto a sandwich — it's the kind of versatile, feel-good condiment you'll want to keep on hand at all times.
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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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