Celery Free Chow Chow Relish
Tangy, golden, and packed with tender vegetables, this chow chow relish is the kind of condiment that makes everything it touches taste better — hot dogs, grilled meats, grain bowls, you name it. Cabbage, carrot, zucchini, and onion get salted and squeezed dry before simmering in a bright brine of apple cider vinegar, honey, turmeric, ginger, and Ceylon cinnamon, which means every bite carries that signature sweet-sour punch with a warm, aromatic backbone. Many store-bought relishes and pickled condiments sneak in celery seed or diced celery as a classic filler, so making your own is the cleanest way to enjoy this Southern staple without second-guessing the label. The technique of salting and pressing the vegetables first is what sets this apart — it draws out excess moisture so the finished relish clings in a glossy, syrupy glaze rather than sitting in a watery pool. The turmeric gives it that gorgeous amber color that looks almost too pretty to eat. It comes together in one saucepan and keeps in the fridge for up to two weeks, so a single batch goes a long way.
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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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