Pistachio Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show at every cookout, potluck, or weeknight dinner. Shredded cabbage, grated carrot, zucchini, and onion get salted down until tender, then simmered in a bright brine of apple cider vinegar and honey with warm notes of turmeric, ginger, and Ceylon cinnamon. The result is a glossy, syrupy relish that hits every note — sweet, sour, savory, and just a little earthy. Because it's built entirely from fresh vegetables and pantry spices, there's zero concern about hidden nuts or shared-facility cross-contact that can make store-bought condiments a gamble. The squeeze step is the secret weapon here: pressing out all that salted liquid before cooking means the vegetables absorb the spiced brine instead of just floating in it. Spoon it over grilled sausages, stir it into grain bowls, or pile it onto a cheese board — it genuinely works everywhere. A batch keeps in the fridge for up to two weeks, so you'll always have something special on hand.
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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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