Lupin Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — piled onto a hot dog, spooned alongside grilled chicken, or stirred into a grain bowl for a bright, punchy kick. Cabbage, carrot, zucchini, and onion get salted and squeezed dry before simmering in a honey-sweetened apple cider vinegar brine spiced with turmeric, ginger, and Ceylon cinnamon, resulting in a syrupy, jewel-toned relish with serious depth. The process is straightforward and deeply satisfying, especially when you watch that brine reduce into a glossy glaze that clings to every shred of vegetable. Store-bought relishes and pickled condiments can be a minefield of hidden legume-derived additives and fillers, but every single ingredient here is clean, whole, and easy to verify. The honey rounds out the vinegar's sharpness without tipping into sweetness, and the warm spices give it a complexity that sets it apart from anything you'd find in a jar at the grocery store. 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.
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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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