High Fructose Corn Syrup Free Chow Chow Relish
Store-bought relish is one of those condiments that almost always sneaks in high fructose corn syrup, making it a frustrating off-limits item for anyone keeping a close eye on their ingredient labels. This homemade version uses honey as the only sweetener, so you get that familiar sweet-tangy balance without any of the processed stuff. Cabbage, carrot, zucchini, and onion are salted and squeezed dry before simmering in apple cider vinegar with warm spices — turmeric, ginger, and Ceylon cinnamon — until everything turns glossy and tender in a syrupy, fragrant glaze. The result is a bright, complex relish with real depth that puts anything from a squeeze bottle to shame. It comes together in one saucepan and keeps in the fridge for up to two weeks, which means you can pile it onto hot dogs, burgers, grain bowls, or cheese boards all week long. Making it yourself also means you control every single ingredient, which is exactly the kind of peace of mind that's hard to put a price on.
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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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