Nutmeg Free Chow Chow Relish
Chow chow relish is one of those old-school condiments that makes everything it touches taste better — burgers, hot dogs, grilled chicken, a humble bowl of beans. This version is built on a colorful base of green cabbage, carrot, zucchini, and yellow onion, all salted and squeezed dry before being simmered in a tangy-sweet brine of apple cider vinegar and honey. The warm spice notes come from turmeric, ginger, and Ceylon cinnamon, which give the relish a gentle depth without any of the sharp, sometimes overwhelming bite that nutmeg can introduce into spiced preserves. Store-bought relishes and pickled condiments often sneak in unexpected spices, so making your own means you know exactly what's in the jar. The technique here is straightforward — salt, squeeze, simmer, jar — and the payoff is a glossy, syrupy relish that clings beautifully to whatever you spoon it onto. 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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