Capsaicin Free Chow Chow Relish
Traditional chow chow relish is a tangy, crunchy condiment that usually leans on hot peppers for its signature kick — which makes it completely off-limits for anyone who needs to avoid capsaicin. This version delivers all the bright, complex flavor you'd expect without a single pepper in sight. Cabbage, carrot, zucchini, and onion get salted and squeezed until perfectly dry, then simmered in apple cider vinegar and honey with warm notes of turmeric, ginger, and Ceylon cinnamon. The result is a glossy, syrupy relish that's tangy and subtly sweet with just enough earthy spice to feel interesting. It's the kind of condiment that makes a simple hot dog, grilled sandwich, or cheese board feel like something special. A batch keeps in the fridge for up to two weeks, so you can reach for it all week long without any second-guessing about what's inside.
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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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