Zucchini Relish
A little sweet, a little tangy, this is the perfect condiment to top sandwiches or add to your homemade sauces and dressings
Equipment
- Canning Equipment - Optional
Ingredients
- 10 cups shredded zucchini
- 3 cups shredded onions
- 3-4 large bell peppers red, yellow, orange make a prettier relish, but use any color you have or like
- 5 Tbsp. salt
- 2-3 cups granulated sugar
- 1 tsp. turmeric
- 3 cups vinegar apple cider or white or a combination
- 1 tsp. dried mustard
- 1 Tbsp. ground black pepper
- 1 tsp. celery seed
Instructions
- On day 1, shred zucchini, onions and bell peppers. I do this entirely in my large food processor with the shredding disc in place for the zucchini and the regular chopping blade for the onions and peppers. You can also shred the zucchini with a cheese grater and chop the onions and peppers by hand. You want everything fairly small because that makes a nicer finished relish. Add all of these vegetables to a large glass or plastic bowl.
- Add in the salt and mix well. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
- The next morning, pour your vegetables through a fine mesh strainer and rinse with cold water very thoroughly. You want to rinse out all of that salt.
- Add the vegetables to a large stock pot, add the remaining ingredients using the smallest amount of sugar, stir and bring to a simmer. Simmer for 30-60 minutes. Taste. If you want your relish sweeter, add the remaining sugar and simmer for an additional 30 minutes.
- Pack your relish into clean jars and either refrigerate or process. See video for the canning process instructions. If you want to simply refrigerate your relish, it should keep for at least 6 months.