Pork Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — spooned over grilled chicken, tucked into sandwiches, or served alongside a cheese board, it makes everything taste more interesting. Shredded cabbage, carrot, zucchini, and onion are salted and pressed dry before simmering in a fragrant brine of apple cider vinegar, honey, turmeric, ginger, and Ceylon cinnamon until everything turns glossy and tender. That squeeze step is the real secret — it draws out excess moisture so the vegetables absorb the spiced glaze instead of just floating in it. The result is a relish with real depth: a little sweet, a little sharp, and warmly spiced without being overpowering. Store-bought relishes and pickled condiments can be surprisingly tricky territory, with ingredient lists that sometimes include unexpected additives, but this one is made entirely from produce, pantry spices, and a drizzle of honey — nothing hidden, nothing questionable. 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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