Chestnut 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 brine of apple cider vinegar and honey, with warm notes of turmeric, ginger, and Ceylon cinnamon rounding everything out into something genuinely special. The result is a syrupy, jewel-toned relish that clings to whatever you spoon it onto — hot dogs, grilled chicken, grain bowls, or a sharp cheddar sandwich. Store-bought relishes and pickled condiments can be surprisingly tricky territory, since specialty or artisan versions sometimes sneak in unexpected additions, but this one is made entirely from straightforward vegetables and pantry spices you can verify yourself. The technique of salting and pressing the vegetables first is what gives the finished relish its satisfying texture — tender but never mushy, with just enough bite. It keeps in the fridge for up to two weeks, which means you can make a batch on the weekend and reach for it all week long. Once you taste how well that honey-vinegar glaze comes together, plain yellow mustard is going to feel like a serious downgrade.
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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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