This summer, our zucchini plant produced a lot of wonderful zucchini. Since we had so much, I decided to make this zucchini relish. It tastes great with crackers or taco chips, on hamburgers or hot dogs as a condiment, with sandwiches, with fresh cut vegetables, in a salad, or eaten as you would a pickle. Any way you decide to eat it, it is absolutely delicious.
I got this recipe many years ago from a neighbor we were visiting with. Once I tasted this yummy zucchini concoction, although hers was mighty spicy, I knew I had to have the recipe! I have changed little bits of the recipe through the years but it’s as wonderful as the day I first tried it!
Let’s get to it!
First, grate the zucchini!
To the grated zucchini, add diced bell peppers and chopped onions.
Sprinkle with pickling salt (coarse salt). Mix well. Let stand overnight.
I always pour the salted vegetables into a large glass bowl to let sit overnight on the counter.
The next day, mix well. You will notice all the water that has been pulled out of the vegetables. This will help prevent the relish from being too watery, and have a nice, thick consistency.
Time to strain!
I use a colander with “feet” so it can stand out of the liquid. I then line it with cheesecloth and pour the vegetables in. Rinse with cold water. Let drain for 30 minutes. Wrap up the cheesecloth around the vegetables and squeeze all of the liquid out. When it has been strained well, toss into a large saucepan.
To the zucchini mixture, add vinegar, garlic, cumin, brown sugar, cornstarch, dry mustard, nutmeg, turmeric, black pepper and jalapeno. Stir well.
We bought these beautiful tomatoes from the local Hutterite colony at the farmers market. Peel the tomatoes (helps to scald first) and remove the seeds. Chop.
Add chopped tomatoes to zucchini mixture in large saucepan and stir.
Bring to a boil then reduce heat and cook for 30 minutes, stirring often so it does not burn.
The vegetables will begin to cook down.
After 30 minutes, the relish should look like this.
Add tomato paste and stir well. Cook 10 minutes. If relish is too watery, add a bit of cornstarch mixed in water to help thicken.
It smells and looks amazing!
Time to can! Check out my Dill Pickle Post for steps on how to can here: https:www.ourcityhomestead.com/homemade-dill-pickles/
Or check out my Homemade Jam Post for step-by-step directions on how to can here: https:www.ourcityhomestead.com/homemade-strawberry-rhubarb-jam/
Here’s a quick breakdown on canning our freshly made zucchini relish:
Once your jars are sterilized, place on a cutting board.
Place seals in a bowl of warm water.
Use a funnel and scoop relish into jars.
Fill up to 1/4″ of headspace.
Stir relish in each jar to remove air bubbles.
Wipe rim.
Place seal on jar.
Place ring on jar but only finger tight. I always tighten to just finger tight and then loosen slightly.
Place in canning pot of boiling water.
Place lid on. Bring back up to boil. Process 17 minutes.
Carefully remove from canning pot and place on cutting boards that have been lined with towels.
Let cool completely.
Jars that have not sealed, place in refrigerator. Jars that did seal and be dated and stored.
Zucchini Relish
10 cups grated zucchini
3 cups chopped onion
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
5 tbsp coarse salt
Combine altogether. Stir. Let sit on counter overnight.
The next day, rinse vegetables in cold water and strain in cheese cloth, for 30 minutes and then squeeze all excess liquid out.
Put zucchini mixture into a large pot.
Add to the zucchini the following:
2 cups vinegar
1 tsp cumin
1/2 tsp garlic powder
1 cup brown sugar
4 tbsp cornstarch
2 tbsp dry mustard
1/4 tsp nutmeg
1 tsp turmeric
1 tsp black pepper
3 jalapenos, diced (can remove some seeds if you like)
4 cloves garlic, minced
5 cups chopped tomatoes – scald and peel and discard seeds
Cook for 30 minutes, stirring often so mixture does not burn.
Add 1 – 156ml can of tomato paste
Cook 10 minutes. Add cornstarch mixed in water if mixture is too thin.
Freeze or can into jars, using directions above.
Makes 4 – 500ml jars and 4 – 250ml jars for a total of 4L of relish. – This does make a large batch. It may not work properly if the batch is cut in half.
If you would like your relish to be spicy (like when I had first tried this recipe), add 2 more jalapenos for a total of 5 and 1/2 tbsp crushed red pepper flakes.
