Sesame Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — piled onto a hot dog, spooned alongside grilled chicken, or stirred into a grain bowl for a bright, punchy lift. Cabbage, carrot, zucchini, and onion get salted and squeezed until dry, then simmered in a sweet-tart bath of apple cider vinegar and honey with warm notes of turmeric, ginger, and Ceylon cinnamon. The result is a glossy, syrupy relish with real depth and a gorgeous amber hue. Store-bought relishes and pickled condiments can be surprisingly tricky territory — many contain hidden sesame-derived ingredients or are processed on shared lines — so making your own from scratch puts you fully in control. Every single ingredient here is straightforward and easy to verify, which means you can jar it up with total confidence. It keeps in the fridge for up to two weeks, so one batch goes a long way toward adding bold flavor to whatever you're cooking 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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