Black Pepper Free Chow Chow Relish
Chow chow relish is one of those old-fashioned condiments that makes everything it touches taste more interesting — tangy, lightly sweet, and packed with tender vegetables that have real depth of flavor. This version gets its warmth from turmeric, ginger, and Ceylon cinnamon instead of the usual peppery heat, which means anyone avoiding black pepper can enjoy every last spoonful without a second thought. The process is straightforward: salt the vegetables to draw out moisture, squeeze them dry, then simmer everything in a honey and apple cider vinegar brine until the liquid reduces to a glossy, clinging glaze. Cabbage, carrot, zucchini, and onion all soften beautifully together, and the result is a relish that's bright and complex without any single spice overwhelming the others. It's the kind of thing you'll want to keep a jar of in the fridge at all times — spooned over grilled sausages, stirred into grain bowls, or piled onto a sandwich, it genuinely elevates whatever it's next to. Store-bought relishes are almost always off the table for pepper-sensitive eaters due to unlabeled spice blends, so making your own is both the safest and most delicious solution here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!