Zucchini Relish
Zucchini Relish is a delicious condiment that goes so well with burgers, brats and sandwiches. It is a great way to use garden vegetables, too.
This zucchini relish is delicious. It is one of my husband’s favorite recipes from his childhood. We made this for him with the vegetables from his amazing garden this summer. Usually, we will make two batches of this yummy relish. This will last us until the next summer when we will grow zucchini again and make zucchini relish again. Here are some more recipes from our recipe blog you will love: Sautéed Garden Vegetables, Mango Salsa, Browned Garlic Green Beans, One Pan Zucchini Skillet, Banana Blueberry Zucchini Bread, Cajun Grilled Shrimp, Broccoli Cheese Soup, Easy Chicken Noodle Soup, Ham Chowder, White Chocolate Raspberry Cheesecake, Scotchmallow Cookies and Chocolate Mousse.
Ingredients Needed For Zucchini Relish:
Zucchini
White onion
Sweet red peppers
Green peppers
Pickling salt
Vinegar
Corn starch
Sugar
Pepper
Celery seed
Turmeric
Curry powder
Glass bottling jars with lids-both the ring and the part that seals to the glass jar-the lid.
Instructions For Zucchini Relish:
Cut zucchini ends off, cut them in half or in quarters, and cut out the seeds. Do not peel the zucchini.
Peel the onion and cut it into pieces that will fit in grinder.
Cut the stem off and remove the seeds from the peppers.
Grind the zucchini, onion and peppers.
Mix vegetables together and drain, if needed.
Place in a bowl and mix in 1/3 cup pickling salt. Cover and let stand overnight in the refrigerator.
The next day, drain and rinse vegetable mixture in cold water-drain very well.
Place vegetables in a pot after you have drained it very well. Add remaining ingredients. Bring to a boil and simmer for 20-30 minutes. Stirring continually, it burns easily. I like to use a wooden spoon to stir this mixture.
Remove from the heat.
Sealing:
Fill another pot with water and bring to a boil. The water should not be deeper than the glass jars you are preserving the relish in. You don’t want water inside the jars. This pot is what you will heat the jars in.
Fill another small pot with water and bring to a boil. This pot is the one you will heat the lids in that have the rubber seal. Place those lids in the boiling water. Use tongs to remove the lids when ready.
Fill enough of the jars to fit in the pot of water you will heat the jars in-my pan holds three jars at a time. The relish will still be hot-be careful. Fill the jar to just below the rings at the top.
Place filled jars into the water that is heating up. My bottles do not move around much-they fit nicely in my pan-if your pan is larger, try four bottles. If it is smaller, try two.
When the jar is hot to touch, remove jar from the boiling water. Set jar onto a towel lined counter or a surface that can take heat. Wipe off the rim of the bottle. Use tongs to remove one sealing lid (with the rubber seal) from the other pan. Place sealing lid on the jar and then twist the ring onto the top-twist on tightly.
Continue heating jars and sealing lids until you have used all of the relish. This zucchini relish recipe makes about 78 ounces-purchase bottles accordingly. *I strongly suggest using a name brand for your bottles and sealing lids like, Ball or Kerr.
When all of the bottles are sealed tightly, cover the bottles with another towel and leave them alone.
Waiting:
Let them sit untouched until they seal. You should hear a pop when they seal and the center of the lid will be a bit concave rather than a bit convex like they were when you twisted the lids on. If they do not seal, you need to heat it up again with a fresh sealing lid, the one with the rubber seal on it. When the lids have sealed and they have cooled, store bottles in a cool place. I usually make two batches-this will last us until the next summer when we grow zucchini again.
NOTE: If the middle does not pop in, you will need to repeat the sealing process with new lids. Use Ball or Kerr brand.
Other Recipes You Will Love: ❤️
Zucchini Relish
A delicious relish recipe made with zucchini and other garden vegetables.
Ingredients
- 10 cups zucchini ground
- 4 cups white onion ground
- 2 large sweet red bell peppers ground
- 2 large green bell peppers ground
- 1/3 cup pickling salt
- 2 ½ cups white vinegar
- 1 tbsp corn starch
- 4 ½ cups sugar
- ½ tsp pepper
- 1 tsp celery seed
- 1 tsp turmeric
- 1 tsp curry powder
Bottling Supplies:
- glass bottles enough for about 78 ounces
- sealing lids and rings as shown above
Instructions
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Cut the ends off of the zucchini, cut them in half, or quarters. Cut out and discard the seeds. Do not peel the zucchini-this will give it color. Cut zucchini into pieces that will fit into your grinder.
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Peel the onion and cut it into pieces that will fit into the grinder.
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Cut the stems off and remove the seeds from all four peppers. Cut them into chunks.
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Grind the zucchini, onion and peppers.
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Place all of the vegetables into a bowl or pan. Mix the pickling salt into the vegetable mixture and cover. Refrigerate overnight.
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The next day, place vegetables into a fine metal strainer and rinse well with cold water. Drain well.
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Place drained vegetable mixture into a large pot and add remaining ingredients. Bring ingredients to a boil, stirring frequently. This will burn easily.
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Once the mixture starts to boil, stir continually for 20 to 30 minutes while boiling and thickening. Adjust heat as needed to keep the mixture simmering but not burning-keep stirring.
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After the 20-30 minutes have passed and the mixure has thickened, remove it from the heat.
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Place hot water into two other smaller pots. Place two or three of the sealing lids in the smallest pot-they need to boil and become hot when placed on the hot bottles.
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Fill two or three bottles with the relish (fill enough bottles to fit into the pan with the water that you will heat the bottles in-my pan fits 3).
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Place these bottles in the pot and allow the water to boil to heat up the bottles.
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When the bottles are hot and the sealing lids are hot, remove one bottle from the boiling water with a bottle lifter (for canning) and place on a surface that can take the heat-I place a (folded in half) clean bath towel on the kitchen counter next to the stove). Wipe the rim of the bottle off with a clean wet dish cloth and remove a sealing lid from the boiling water with tongs. Place this lid onto the hot bottle. Place the ring onto the bottle, twist it on tight. Use a kitchen towel to tighten-bottles should be hot.
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Once you have the lid on tightly, Place it where it will not be bothered-I place it at the back of the counter on the towel.
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Repeat with the other bottles that are hot. Place another towel over the top of the finished bottles.
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Then, fill more bottles, heat the filled bottles, heat more sealing lids, wipe the rim of the bottle and seal the rest-just repeat the process until you have used all of the relish. If you have any leftover that is not enough for another bottle, I place this in a tupperware in the refrigerator to use first.
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Now, all of the relish is either sealed or in a tupperware in the refrigerator. Allow time for the bottles to cool under the towel. You should begin to hear a pop for each bottle. This means the bottle has sealed successfully. *Use Ball or Kerr brand sealing lids.
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You will notice, before you heat the lids and before they seal, there is a slight convex bump in the middle of the sealing lid. When you seal a bottle and hear the pop, that little bump will turn concave. That pop and the concave center of the sealing lid means it has sealed.
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When the bottles have sealed and cooled store in a cool dry place.
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If the lids do not seal, you have to repeat the sealing process by heating up the bottles and using new hot sealing lids.
