Brazil Nut 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. Ground turmeric, ginger, and Ceylon cinnamon give it a warmth that sets it apart from anything you'd find in a jar at the grocery store. The whole process is refreshingly straightforward — just vegetables, pantry spices, and a little patience while the mixture reduces into a glossy, syrupy glaze. Because this recipe is built entirely from whole vegetables and simple seasonings, there's no need to scrutinize labels for hidden nut-based fillers or shared-facility warnings that can make store-bought relishes a gamble. It's fantastic piled onto hot dogs, burgers, or grilled sausages, and it only gets better after a day or two in the fridge as the flavors meld together.
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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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