Pecan Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste better — from grilled sausages and burgers to a humble bowl of beans. Cabbage, carrot, zucchini, and onion get salted down, squeezed dry, and then simmered in a bright brine of apple cider vinegar and honey until they're tender and coated in a glossy, syrupy glaze. Ground turmeric, ginger, and Ceylon cinnamon bring a warm, subtly spiced depth that sets this version apart from anything you'd find in a jar at the grocery store. The technique of drawing out moisture before cooking is the real secret — it keeps the vegetables from turning soggy and helps the brine reduce into something truly special. Store-bought relishes and chutneys can be a minefield for anyone avoiding tree nuts, since shared facilities and unexpected add-ins are common, but every single ingredient here is straightforward and easy to verify. A batch keeps in the fridge for up to two weeks, which means you can make it once and reach for it all week long. It's the kind of small-batch preserve that earns permanent real estate on the refrigerator door.
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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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