Citric Acid Free Chow Chow Relish
Most store-bought relishes and condiments sneak in citric acid as a preservative or flavor enhancer, which makes finding a safe jarred option genuinely frustrating. This homemade version sidesteps that entirely by using apple cider vinegar and honey as the only preserving and flavoring agents — no hidden additives, no label anxiety. The result is a tangy, lightly sweet relish built on cabbage, carrot, zucchini, and onion, all brought together with warm notes of turmeric, ginger, and Ceylon cinnamon. Salting the vegetables first and squeezing out the excess moisture is the key step that keeps the final texture pleasantly firm rather than soggy. Everything simmers down into a glossy, syrupy glaze that clings to the vegetables beautifully. It's the kind of condiment that makes a simple hot dog, grilled sausage, or grain bowl feel like something special. A jar in the fridge for up to two weeks means you always have something bright and flavorful ready to go.
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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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