Nitrate & Nitrite Free Chow Chow Relish
Tangy, golden, and packed with tender vegetables, this homemade relish is the kind of condiment that makes everything it touches taste better. Cabbage, carrot, zucchini, and onion are salted and squeezed dry before being simmered in a bright apple cider vinegar brine sweetened with honey and warmed by turmeric, ginger, and Ceylon cinnamon — the result is a syrupy, jewel-toned relish with serious depth. Store-bought relishes and pickled condiments are notorious for sneaking in curing agents and preservatives, so making your own from scratch is the cleanest way to get that punchy, briny flavor without any unwanted additives. Every single ingredient here is straightforward and naturally free of synthetic preservatives, which means you know exactly what's going into the jar. The technique of salting and pressing the vegetables first is a small step that pays off big, drawing out excess moisture so the glaze clings beautifully rather than turning watery. It keeps in the fridge for up to two weeks, so you can spoon it over grilled meats, pile it onto sandwiches, or serve it alongside eggs all week long. Once you've tasted a batch made this way, reaching for a store-bought jar is going to feel like a serious downgrade.
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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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