Chad Groetsch
This is a great option if you find one of those forgotten, and grossly over-sized, zucchinis when cleaning out the garden in the fall. Zucchini is a blank slate summer squash that can take the character of whatever you pair with it in a recipe. Here we substituted our usual go to relish ingredient (cucumber) for zucchini. Enjoy.
A Little Sweet, a Little Spicy Zucchini Relish
This relish has a zucchini base with just the right amount of sugar and spice
Ingredients
- 8 cups finely chopped zucchini
- 3 medium onion (or 2 large)
- 2-3 colored sweet peppers(or mix in a hot pepper or 2)
- 3 tbsp pickling salt
- 1 1/2 cups sugar
- 1 cup cider vinegar
- 2 tsp celery seed
- 1 tsp ground mustard
- 1 tsp red pepper flakes (recommended)
- 1 tsp turmeric
Instructions
- After chopping zucchini, onion, and peppers, combine in a saucepan.
- Add pickling salt and mix well. Then let stand for 1 hr.
- Thoroughly drain the veggies and then rinse and drain again.
- Add the remaining ingredients to your drained veggies and mix well.
- Bring mixture to a boil then reduce heat to simmer for 20 minutes.
- Ladle into sterile canning jars to within 1/2 inch of the rim and seal. This recipe makes about 2 1/2 to 3 pints of relish depending on how much you eat before canning it.
- If you wish, place jars into a boiling canner and boil. (half-pint jars for 10 minutes or pint jars for 15 minutes)
Notes
I have found that your relish is hot enough temperature-wise when you place it in the jars and will self-seal as they cool without time spent in the canner, but that is completely up to you.
