Zucchini Relish

zuch_relish A great tasting relish and a great way to use up all those those extra zucchini in your garden. If you’ve never had Zucchini Relish before, it’s well worth the effort making it. Tastes way better than green relish and is a great topping on hamburgers and hot dogs!

Zucchini Relish

Ingredients

  • 5 cups chopped zucchini
  • 3 cups chopped celery
  • 3 cups chopped onion
  • 2 chopped red bell peppers
  • 3 cups white vinegar (5% acidity)
  • 5 cups sugar
  • 2 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 1 tablespoon turmeric

Instructions

    Before cooking.
  • Add chopped vegetables to 6 of cups water and ¼ cup canning/pickling salt
  • Place a heavy plate on top of vegetables in water to keep them submerged. Allow vegetables to sit overnight (12 to 24 hours) in brine. Then drain vegetables, rinse and squeeze excess liquid from them.
  • Combining the Ingredients.
  • In a big pot on the stove, mix and bring to a boil the following ...
  • 3 cups white vinegar (5% acidity)
  • 5 cups sugar
  • 2 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 1 tablespoon turmeric
  • The Last Steps.
  • When boiling, add the drained vegetables and cook at a nice even boil for 10 to 15 minutes.
  • Add hot mixture to sterilized ½ pint or pint Mason jars. Leave ½ inch of headspace. Process in a boiling water bath for 10 minutes.
  • Remove jars from water bath and allow to cool undisturbed for 12 to 24 hours. Then wipe clean jars and lids and store in a cool dark place for up to 12 months. (You will likely hear the jars pop when they seal shortly after removal from water bath. The next day test the seals by pushing on top. There should be no movement of the lid. Also gentle pressure from your fingertips on edges of lid should reveal that it is securely suctioned onto the jar.)

Notes

This relish tastes good from the start, but allowing it to set for 6 weeks or more will deepen the flavor, which is often the case with pickled items.

 

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