Seeds Free Chow Chow Relish
Tangy, golden, and packed with tender vegetables, this chow chow relish is the kind of condiment that quietly steals the show at any cookout or weeknight dinner. Cabbage, carrot, zucchini, and onion get salted and squeezed before simmering in a bright brine of apple cider vinegar and honey, which means every jar is loaded with flavor and nothing watery or limp. The warm spice notes from turmeric, ginger, and Ceylon cinnamon give it a depth that sets it apart from anything you'd grab off a grocery store shelf. Store-bought relishes and pickled condiments are notorious for sneaking in mustard seeds, celery seed, or other seed-based spices — this recipe sidesteps all of that entirely, relying on ground spices and fresh vegetables instead. The result is a glossy, syrupy relish that clings beautifully to whatever you spoon it onto, from grilled sausages to a simple cheese board. It keeps in the fridge for up to two weeks, so a single batch goes a long way.
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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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