Zucchini Relish
Zucchini is such a rewarding vegetable to plant. It doesn't require too much fuss and each plant can reward you with up to 16 zucchinis. This recipe is a perfect way to preserve some of that beautiful bounty of summer freshness. Paired with in season fresh onions and peppers, these vegetables are combined with cider vinegar, celery and mustard seeds as the basic recipe. Fresh ginger and cinnamon added to the jars is one way to enhance the flavour, but if you prefer a traditional flavour omit the cinnamon and ginger and use turmeric. This is a great versatile relish to use on any burger or sausage but also fantastic as a side with eggs or on a ham sandwich.
YIELD : 6-250 ml jars
WATER BATH PROCESSING TIME: 10 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
Equipment
- canning pot
- wire basket or tray for the bottom of the canning pot
- jar lift
- magnetic lid lifter
- funnel
- 6-250 ml sterilized jars with lids and rings
- large fine mesh strainer
- 8-litre pot with a lid
- optional: food processor (you can use a box grater if you do not have a food processor)
Ingredients
- 4 cups zucchini finely chopped, from either 4-5 small or 2 medium zucchini (about 1 ¾ pounds after chopped)
- 1½ cups onions finely chopped, (about ½ pound after chopped)
- 1½ cups bell peppers 2 large usually will yield 1½ cups when chopped. I like to use red but you can also use some green too
- 1½ tablespoons pickling salt
- ¾ cup sugar
- 1¾ cup cider vinegar
- 1 teaspoon celery seeds whole not ground
- 1 teaspoon mustard seeds yellow, whole not ground
Customizable seasonings:
- 6 slices fresh ginger peeled and sliced thin
- 2 sticks cinnamon broken into 6-1" pieces
Add the above customizable seasonings or:
- 1 tsp ground turmeric
Instructions
- Combine the chopped zucchini, onions, peppers and salt. Cover with cold water and let sit at room temperature for 2 hours.
- Drain the vegetables, rinse and drain again.
- Combine the cider vinegar, sugar, celery and mustard seeds in the 8-litre pot and bring to a boil. Stir until the sugar dissolves.
- Note: If you are not using ginger and cinnamon but you are using turmeric, add the turmeric now.
- Add the chopped vegetables, reduce the heat and simmer for 10 minutes. Remove from heat.
- If making the recipe with the sliced ginger and cinnamon, add one piece of each to every sterilized jar.
- Fill each jar and give ½" headspace. Run a thin plastic utensil or a chopstick along the inside of the jar to remove air bubbles.
- Wipe each jar rim with a paper towel or cloth dampened with hot water.
- Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
- Process using the boiling water method in a canning pot for 10 minutes.
- Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
- Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the relish without the rings on in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.
Notes
I often get an additional ½ cup of the relish and I usually just put this in the fridge and use it fresh. So don't be surprised if you have this much relish in the pot leftover when filling.
Nutrition
Serving: 1tablespoonCalories: 10kcalCarbohydrates: 2gProtein: 0.1gFat: 0.05gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 110mgPotassium: 27mgFiber: 0.2gSugar: 2gVitamin A: 84IUVitamin C: 4mgCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!