Paraben Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste more alive — from grilled sausages and burgers to a humble cheese board. Cabbage, carrot, zucchini, and onion are salted, squeezed dry, then simmered low and slow in apple cider vinegar and honey until they take on a glossy, syrupy glaze that's equal parts sweet, tart, and warmly spiced. Ceylon cinnamon, turmeric, and ginger give it a depth that store-bought relishes rarely come close to matching. For anyone navigating preservative-sensitive skin or health concerns, jarred condiments can be a minefield of synthetic additives — this recipe sidesteps all of that with a short, clean ingredient list you can read at a glance. The technique is straightforward: salt the vegetables, squeeze out the moisture, build the brine, and let everything simmer together until it's thick and fragrant. It stores in the fridge for up to two weeks, so you can make a batch on the weekend and reach for it all week long without a second thought.
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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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