MSG Free Chow Chow Relish
Store-bought relishes and condiments are notorious for hiding flavor enhancers and additives that have no business being on your plate, which makes a homemade version like this one such a satisfying project. This tangy, golden relish is built from fresh cabbage, carrot, zucchini, and onion, all brought together with apple cider vinegar, honey, and a warm trio of turmeric, ginger, and Ceylon cinnamon — nothing more, nothing less. The salting and squeezing step draws out excess moisture so the vegetables absorb that sweet-tart brine beautifully, finishing with a glossy, syrupy glaze that clings to every shred. The result is bright, a little sweet, a little tangy, and deeply aromatic in the best possible way. It's the kind of condiment that makes a simple hot dog, grilled sausage, or pulled pork sandwich feel like something special. A batch keeps in the fridge for up to two weeks, so you can reach for it all week long without any second-guessing about what's actually in the jar.
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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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