Welcome back! Today, I’m sharing a family favorite recipe for zucchini relish. This one comes straight from my grandmother’s recipe book, and it’s a wonderful way to use up those garden zucchinis. The relish is perfect for topping fish, burgers, or even as a tasty addition to homemade tartar sauce. Let’s get started!
Ingredients:
5 cups of zucchini (ground2 cups of yellow onion (chopped fine)
2 ½ tablespoons kosher salt
1 red pepper (chopped fine)
2 ¼ cups sugar
1 ⅛ cups white vinegar (or apple cider vinegar)
½ tablespoon turmeric
1 tablespoon dry mustard
½ teaspoon ground pepper
1 teaspoon celery salt
2 ½ tablespoons sea salt
1 ½ teaspoons nutmeg
1 ½ teaspoons cornstarch
Instructions:
Day 1:
Prepare the Zucchini and Onion:
Grind up 5 cups of zucchini in a food processor. Add it to a large bowl.
Process 2 cups of yellow onion in the food processor and add to the zucchini.
Stir the zucchini and onions together.
Salting the Mixture:
Add 2 ½ tablespoons of kosher salt to the zucchini and onion mixture.
Stir well to combine.
Cover the bowl and refrigerate overnight.
Day 2:
Draining and Rinsing:
After the mixture has sat overnight, drain off the liquid. Use a colander lined with a tea towel to rinse the mixture thoroughly to remove excess salt.
ooking the Relish:
Add the drained zucchini and onions to a large pot.
Stir in 1 finely chopped red pepper.
Add 2 ¼ cups of sugar and 1 ⅛ cups of vinegar (apple cider vinegar works well if you don’t have white vinegar).
Sprinkle in ½ tablespoon of turmeric, 1 tablespoon of dry mustard, ½ teaspoon of ground pepper, 1 teaspoon of celery salt, 2 ½ tablespoons of sea salt, 1 ½ teaspoons of nutmeg, and 1 ½ teaspoons of cornstarch.
Mix everything together and bring it to a boil over medium heat.
Simmering:
Once the mixture reaches a boil, reduce the heat to a simmer.
Let it cook for 30 minutes, stirring occasionally, until it thickens to a relish consistency.
Canning:
While the relish simmers, sterilize your jars.
Once the relish is ready, carefully ladle it into hot, sterilized pint jars, leaving about ¼ inch of headspace.
Use a wooden skewer to remove air bubbles from the jars.
Wipe the rims of the jars with a damp paper towel to ensure a clean seal.
Place new lids on the jars and hand-tighten the rings.
Processing:
Process the jars in a boiling water canner for 10 minutes (or 5 minutes if your book says so, but I prefer the extra time for safety).
Once the processing time is up, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
Carefully remove the jars and let them cool on a towel or rack. You should hear the lids pop as they seal.
Enjoying the Relish:
Your zucchini relish is now ready! It’s shelf-stable and perfect for adding to all kinds of dishes. If you have an abundance of zucchini from your garden, this relish is a great way to preserve it and enjoy the fresh flavors all year round.
I hope you enjoy this recipe as much as my family has over the years. If you try it, let me know what you think!
Created by : Homestead Patch
Welcome back! Today, I’m sharing a family favorite recipe for zucchini relish. This one comes straight from my grandmother’s recipe book, and it’s a wonderful way to use up those garden zucchinis. The relish is perfect for topping fish, burgers, or even as a tasty addition to homemade tartar sauce. Let’s get started!
Ingredients:
5 cups of zucchini (ground2 cups of yellow onion (chopped fine)
2 ½ tablespoons kosher salt
1 red pepper (chopped fine)
2 ¼ cups sugar
1 ⅛ cups white vinegar (or apple cider vinegar)
½ tablespoon turmeric
1 tablespoon dry mustard
½ teaspoon ground pepper
1 teaspoon celery salt
2 ½ tablespoons sea salt
1 ½ teaspoons nutmeg
1 ½ teaspoons cornstarch
Instructions:
Day 1:
Prepare the Zucchini and Onion:
Grind up 5 cups of zucchini in a food processor. Add it to a large bowl.
Process 2 cups of yellow onion in the food processor and add to the zucchini.
Stir the zucchini and onions together.
Salting the Mixture:
Add 2 ½ tablespoons of kosher salt to the zucchini and onion mixture.
Stir well to combine.
Cover the bowl and refrigerate overnight.
Day 2:
Draining and Rinsing:
After the mixture has sat overnight, drain off the liquid. Use a colander lined with a tea towel to rinse the mixture thoroughly to remove excess salt.
ooking the Relish:
Add the drained zucchini and onions to a large pot.
Stir in 1 finely chopped red pepper.
Add 2 ¼ cups of sugar and 1 ⅛ cups of vinegar (apple cider vinegar works well if you don’t have white vinegar).
Sprinkle in ½ tablespoon of turmeric, 1 tablespoon of dry mustard, ½ teaspoon of ground pepper, 1 teaspoon of celery salt, 2 ½ tablespoons of sea salt, 1 ½ teaspoons of nutmeg, and 1 ½ teaspoons of cornstarch.
Mix everything together and bring it to a boil over medium heat.
Simmering:
Once the mixture reaches a boil, reduce the heat to a simmer.
Let it cook for 30 minutes, stirring occasionally, until it thickens to a relish consistency.
Canning:
While the relish simmers, sterilize your jars.
Once the relish is ready, carefully ladle it into hot, sterilized pint jars, leaving about ¼ inch of headspace.
Use a wooden skewer to remove air bubbles from the jars.
Wipe the rims of the jars with a damp paper towel to ensure a clean seal.
Place new lids on the jars and hand-tighten the rings.
Processing:
Process the jars in a boiling water canner for 10 minutes (or 5 minutes if your book says so, but I prefer the extra time for safety).
Once the processing time is up, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
Carefully remove the jars and let them cool on a towel or rack. You should hear the lids pop as they seal.
Enjoying the Relish:
Your zucchini relish is now ready! It’s shelf-stable and perfect for adding to all kinds of dishes. If you have an abundance of zucchini from your garden, this relish is a great way to preserve it and enjoy the fresh flavors all year round.
I hope you enjoy this recipe as much as my family has over the years. If you try it, let me know what you think!
Created by : Homestead Patch
