What makes this zucchini relish recipe so special is its versatility. It’s a fantastic addition to burgers and hot dogs, a tangy topping for grilled meats, or even a zesty mix-in for potato or pasta salads. Over the years, I’ve tweaked my grandmother’s original recipe to suit my own taste. While she preferred white vinegar, I find that apple cider vinegar adds a lovely depth of flavor. I’ve also experimented with different types of bell peppers and onions, each time discovering a new dimension to this classic relish.
Making zucchini relish is a straightforward process, but it does require some patience as the grated vegetables need to sit overnight. This step is crucial for drawing out excess moisture and concentrating the flavors. The next day, it’s just a matter of combining the vegetables with sugar, vinegar, and spices, and letting the mixture simmer until it thickens to the perfect relish consistency. For those who enjoy canning, this recipe offers a great opportunity to stock your pantry with homemade relish that can be enjoyed throughout the year.
So, if you find yourself with an excess of zucchini this summer, give this zucchini relish a try. It’s a family tradition that brings a taste of summer to every meal, and I’m sure it will become a favorite in your household too.
How to Make Zucchini Relish
Ingredients:
- 3 cups apple cider vinegar or white vinegar
- 3 cups sugar
- 4 red bell peppers, deseeded
- 10 cups grated zucchini
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 3 cups grated onions
- 1 teaspoon turmeric
- 5 tablespoons salt
Directions:
Remove the stems and ends from the zucchini, peel and quarter the onions, and deseed the bell peppers.
Combine the grated vegetables in a large bowl and sprinkle with the salt. Let the mixture sit overnight on the counter or in the refrigerator.
The next morning, rinse the vegetable mixture thoroughly with cold water in a colander.
Transfer the rinsed mixture to a large pot. Add the vinegar, sugar, turmeric, dry mustard, black pepper, and celery seed.
Bring the mixture to a boil. Once boiling, reduce the heat to a low boil and cook for about 30 minutes until it reaches a relish consistency.
Pack the hot relish into hot jars and seal them. Refrigerate for at least 6 months.
For longer storage, process the pint jars in a water bath canner for 20 minutes, adjusting for elevation.
Canning Instructions: After the relish reaches the desired consistency, heat the jars and prepare your boiling-water canner.
Pack the hot relish into the hot jars, remove any air bubbles, and wipe the rims with a damp paper towel.
Place the warmed lids on the jars and screw on the bands until fingertip tight.
Process the jars for 15 minutes, adjusting for altitude as necessary.
FAQs:
How do I prepare the zucchini for making zucchini relish?
First, remove the stems and ends from the zucchini. Then, grate the zucchini to make 10 cups. This preparation ensures the zucchini will blend well with the other ingredients. Additionally, you should peel and quarter the onions and deseed the bell peppers before grating them.
Why do I need to let the grated vegetables sit overnight with salt?
Letting the grated vegetables sit overnight with salt helps to draw out excess moisture. Consequently, this process enhances the texture and flavor of the relish. You can leave the mixture on the counter or in the refrigerator overnight.
What is the purpose of rinsing the zucchini mixture with cold water?
Rinsing the zucchini mixture with cold water removes the excess salt, which prevents the relish from being too salty. Thoroughly rinsing ensures the final product has a balanced flavor. This step is crucial before transferring the mixture to a pot for cooking.
How long should I cook the zucchini relish mixture?
Once you transfer the mixture to a large pot and add the remaining ingredients, bring it to a boil. Then, reduce to a low boil and cook for about 30 minutes. During this time, the mixture will reach a relish consistency, which is essential for the desired texture and flavor.
What are the canning instructions for zucchini relish?
After achieving the desired consistency, pack the hot relish into hot jars. Remove any air bubbles and wipe the rims with a damp paper towel. Center warmed lids on the jars and screw on bands fingertip tight. Process the jars in a boiling-water canner for 15 minutes, adjusting for altitude as needed. This process helps ensure safe long-term storage.
Zucchini Relish
Ingredients
- 10 cups grated zucchini
- 3 cups grated onions
- 4 red bell peppers deseeded
- 5 tablespoons salt
- 3 cups sugar
- 3 cups apple cider vinegar or white vinegar
- 1 teaspoon turmeric
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1 teaspoon celery seed
Instructions
- Remove stems and ends from the zucchini, peel and quarter the onions, and deseed the bell peppers.
- Mix the grated vegetables in a large bowl and add the salt. Let it sit overnight, either on the counter or in the refrigerator.
- The next morning, rinse the zucchini mixture thoroughly with cold water in a colander.
- Transfer the mixture to a large pot and add the remaining ingredients.
- Bring the mixture to a boil, then reduce to a low boil for about 30 minutes until it reaches a relish consistency.
- Pack the hot relish into hot jars and seal. Refrigerate for at least 6 months.
- For longer storage, process the pint jars in a water bath canner for 20 minutes, adjusting for elevation.
- Canning Instructions:
- Once the relish reaches the desired consistency, heat jars and start your boiling-water canner.
- Pack the hot relish into hot jars, remove air bubbles, and wipe the rims with a damp paper towel.
- Center warmed lids on jars and screw on bands fingertip tight.
- Process the jars for 15 minutes, adjusting for altitude as needed.
