Gluten Free Chow Chow Relish
This tangy, golden relish is built entirely from fresh vegetables and pantry spices, making it a naturally safe condiment for anyone avoiding gluten — no label-checking required. 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, and the result is something deeply savory, a little sweet, and warmly spiced. The salting and squeezing step is the real secret — it draws out excess moisture so the vegetables absorb the glaze instead of floating in it. After about 15 minutes on the stove, everything comes together into a syrupy, jewel-toned relish that clings beautifully to whatever you spoon it onto. It's incredible piled onto grilled sausages, stirred into grain bowls, or served alongside roasted meats. A short rest in the fridge lets the flavors deepen even further, and it keeps for up to two weeks, so you can make a batch and reach 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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