Walnut Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show at any cookout or weeknight dinner. Cabbage, 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 syrupy, jewel-toned relish that clings beautifully to whatever you spoon it onto — hot dogs, grilled chicken, a humble bowl of beans. Store-bought relishes and pickled condiments can be a minefield when you're avoiding tree nuts, since shared production lines and unexpected add-ins are more common than you'd think. Every single ingredient here is straightforward and easy to verify, so you can make a batch with total confidence. The squeeze-and-simmer technique is what sets this apart — it concentrates the flavor and gives the relish that glossy, almost jammy texture that feels far more special than the effort involved. Pack it into jars and it keeps in the fridge for up to two weeks, which means you'll always have something extraordinary within arm's reach.
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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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