Zucchini-Pepper Relish 🥒🌶️
Cook Time: 20 minutes
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Description: Too much zucchini? Try this wonderful relish and enjoy your zucchini year-round. It is really good on hot dogs or hamburgers. The yield is a guess, as I always at least double this recipe.
Recipe Category: Vegetable
Keywords: Canadian, Toddler Friendly, Kid Friendly, Summer, Weeknight, Canning, Stove Top, Small Appliance, < 4 Hours, Inexpensive
Nutritional Information (per serving)
- Calories: 1248.4
- Fat Content: 3.6g
- Saturated Fat Content: 0.8g
- Cholesterol Content: 0mg
- Sodium Content: 14226.6mg
- Carbohydrate Content: 299.2g
- Fiber Content: 12.6g
- Sugar Content: 279.4g
- Protein Content: 11.9g
Yield: 2 quarts
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Zucchini |
| 3 | Onions |
| 2 | Pickling salt |
| 1/4 | Sugar |
| 2 1/2 | White vinegar |
| 1 1/2 | Dry mustard |
| 1 1/2 | Celery seed |
| 1 | Black pepper |
| 1/4 | Turmeric |
| 1/2 | Water |
| 1 | Cornstarch |
Instructions:
-
Prepare the Vegetables:
- In a food processor, finely chop zucchini using an on/off motion.
- Put the chopped zucchini in a large bowl.
- Finely chop onions in the food processor and add them to the bowl.
- Remove seeds from peppers, finely chop them by hand, and add to the bowl.
- Sprinkle everything with pickling salt and stir to blend.
- Let the mixture stand for 1 hour, stirring occasionally.
-
Drain and Rinse:
- After 1 hour, drain off the liquid from the zucchini mixture.
- Rinse thoroughly under cold running water, then drain again, pressing out excess liquid.
-
Cook the Relish:
- In a large heavy saucepan, combine sugar, white vinegar, dry mustard, celery seed, black pepper, and turmeric.
- Bring the mixture to a boil, stirring constantly.
- Add the drained zucchini mixture to the saucepan.
- Bring the mixture to a boil again, stirring frequently.
- Simmer uncovered, stirring occasionally, for 15 minutes or until thickened and zucchini is tender.
-
Thicken the Relish:
- In a small bowl, combine water and cornstarch to create a slurry.
- Add the slurry to the zucchini mixture in the saucepan.
- Cook, stirring constantly, for an additional 5 minutes or until the relish is clear and thickened.
-
Sterilize Bottles:
- Wash bottles well in hot soapy water and dry them thoroughly.
- Preheat your oven to 225°F (107°C) and place the bottles upright on a cookie sheet.
- Heat the bottles in the oven for 10 minutes, then turn off the oven and leave the bottles inside until ready to use.
-
Bottle the Relish:
- Once the relish is ready, carefully fill sterilized bottles with the hot relish mixture.
- Seal the bottles tightly with sterilized lids.
- Process the sealed bottles in a water bath for 5 minutes to ensure proper preservation.
-
Enjoy Your Zucchini-Pepper Relish!
- Allow the relish to cool completely before storing it in a cool, dark place.
- Once opened, keep refrigerated and use within a few weeks.
- Serve this delightful relish on hot dogs, hamburgers, sandwiches, or as a tasty condiment for your favorite dishes!
Now you have a delicious batch of Zucchini-Pepper Relish to enjoy year-round! This tangy and flavorful relish is perfect for adding a burst of summer to your meals 🌞🥒🌶️. Whether you’re grilling outdoors or looking to brighten up your weekday dinners, this relish is sure to become a favorite in your kitchen. So grab your zucchinis and peppers, and let’s get cooking!
