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Relish isn’t one of my favorite condiments, but I don’t use it all the time. When I do, it’s on a burger that my husband grilled or put into some chicken salad for the perfect lunch. Zucchini relish is one of my favorite varieties relish.
I know; you’re probably skeptical. How can zucchini relish be any good at all? It is – I swear! It has a similar texture, so don’t worry it’ll be soft and nasty.
This relish has that crunch that you need, and zucchini absorbs flavor so well. Each piece will be like a burst of flavor in your mouth, and that’s what I want when I add relish to my sandwiches and burgers.
The Equipment Needed
Before you get started, what do you need to make zucchini relish? If you’ve canned anything before, you probably have most of these items on hand.
- Water Bath Canner
- Food Processor
- Canning Jars, Lids, and Rims
- Large Stockpot
Then, you also need to have all of the ingredients. Doesn’t seem so bad, right? Look at my complete list of canning supplies.
How to Make Zucchini Relish
Making zucchini relish is an easy job. The first thing is to shred the zucchini. I don’t have a food processor. If you’re lucky enough to have one, use that. You need to have chunks.
Instead, I have to hand grate all of the zucchini. Life is hard.
Really, I just use this time to listen to an audiobook. I’ve never told y’all that I’m an audiobook junkie, always listening to one. So, I took this time to listen to my next book.
Next, put all of the ingredients, zucchini and all, into a large stockpot. I prefer a nice, large stainless steel pot. I find that it doesn’t absorb flavor as much.
Let the zucchini mixture simmer for at least 30 to 45 minutes. You want to cook off some of the liquid and let the zucchini marinate in the vinegar base. It smells so delicious, but don’t stink your head too close to the pot. Hot vinegar up in your nose doesn’t feel good.
Now, it’s time to ladle all of the relish into hot jars. Wipe the rims and put on the lids and rings. Process the jars for 10 minutes for pints and 15 minutes for quarts.
That’s it! Now you’re done. Enjoy.
A delicious, unique relish to put on sandwiches and burgers this summer.
- 10 Cups Zucchini Shredded
- 2 Cups Diced Onions
- 1 Green Bell Pepper Diced
- 1 1/2 TSP Celery Seed
- 3/4 TSP Turmeric
- 3 Cups Sugar
- 2 1/2 Cups White Vinegar
The first step is to shred the zucchini. You can do that either with a manual grater or a food processor.
Put all of the ingredients together in a large stockpot. Bring to a boil at medium-high heat.
Once it boils, turn down the heat to medium-low, and let simmer for 30 to 45 minutes. The more it summers, the more moisture comes out and the better the flavors meld together.
After you've let it boil for as long as you want, turn off the heat. Ladle the relish into pint jars, leaving 1/2 inch headspace. Clean off the rims of the jars before placing on the lids and rings.
Process for 10 minutes (pints) or 15 minutes (quarts).