Citrus Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste more interesting — from grilled sausages and burgers to a humble cheese board or grain bowl. Cabbage, carrot, zucchini, and onion get salted and pressed until dry, then simmered in apple cider vinegar and honey with warm spices like turmeric, ginger, and Ceylon cinnamon until the whole thing reduces into a glossy, deeply flavored glaze. The result is bright and a little sweet, with just enough bite to cut through rich foods. Many store-bought relishes and pickled condiments sneak in lemon juice or citric acid as a preservative, so making your own is the cleanest way to stay worry-free without sacrificing any of that punchy, pickled flavor. The squeeze-and-simmer method here is what makes it work — drawing out excess moisture first means the vinegar glaze clings to every shred of vegetable instead of turning watery. It keeps in the fridge for up to two weeks, so a single batch goes a long way. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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