Zucchini Relish Recipe - A Great Way to Use Zucchini
Sweet Zucchini Relish
Zucchini in the gardenClick thumbnail to view full-size
Easy to Grow Zucchini!
If you grow your own zucchini, you know that just a few plants will produce more zucchini than you can use. You give some to the neighbors, you make zucchini bread, zucchini muffins, zucchini casserole, but you still have zucchinis up the wazoo!
Zucchini is one of the easiest and most rewarding vegetables to grow in your garden. One packet of seeds can yield dozens of zucchinis, providing enough to feed your family and most of the neighborhood for a good part of the summer.
The plants are showy, with large leaves and big yellow flowers. Once the plant produces flowers, the vegetable is not far behind. In good growing conditions with plenty of moisture, the dark green zucchinis can double in size overnight. Don't despair, they keep well in the refrigerator, and you can always leave some in the mail box for the mail lady!
Best Zucchini Sweet Relish Recipe!
One of our favorite ways to use our home-grown zucchini is in Zucchini Sweet Relish. This tastes very much like the sweet India Relish made from cucumbers that we enjoy on our hot dogs and hamburgers. We like this relish in tuna salad, egg salad and on sandwiches. Zucchini sweet relish mixed with mayonnaise makes an excellent tarter sauce for fish with it's sweet/tart flavor. Add some to your pasta salads, too!
Rate the Zucchini Relish Recipe
Supplies and utensils to have on hand
- 6 or 7 pint sized canning jars with rubberized seals and rings.
- Pot large enough to fit 6 pint jars. This does not need a lid.
- Jar tongs to remove hot jars from water bath.
- Large plastic or stainless bowl for relish.
- Measuring cup and measuring spoons.
Hints for Canning
- Wash jars, lids and rings in hot soapy water and sterilize in boiling water. Let stand in hot water until ready to fill.
- After filling jars, wipe off rims with a damp paper towel. If the jar rim is not perfectly clean, the lids won't seal.
- You know the jars are sealed when you hear the "pop" of the lids contracting. You will see that the center of the lid is slightly indented.
- The jars will cool at slightly different rates, so some jars will take longer to seal than others.
- If a jar doesn't seal, you can keep it in the refrigerator to use or you can reprocess. Before reprocessing, remove lid and make sure that the lid and jar rim are perfectly clean as a bit of relish or juice on the rim could have prevented sealing.
Zucchini Relish Ingredients
Ingredients - Zucchini Sweet Relish
- 10 cups zucchini, peeled, chopped
- 2 cups 0nion, chopped
- 1 large green pepper, chopped fine
- 5 tablespoons salt, canning or Kosher
- 2 1/4 cups white vinegar
- 2 1/2 cups sugar
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
- 1 teaspoon tumeric
- 2 teaspoons celery seed
- 1 tablespoon corn starch
- Wash jars and lids. Place jars in hot water to heat up.
- Chop zucchini, onion, green pepper in a food processor or run through a grinder. Add salt and let stand in refrigerator overnight.
- Drain and rinse in cold water.
- Add remaining ingredients and heat in large pot. Bring to low boil and simmer for 30 minutes.
- Pour mixture into hot jars and seal. Place in pot and process in boiling water bath (212°F) for 15 minutes.
- Remove from water bath with tongs and set on counter to cool. You will hear the "pop" as the jars cool off and the lids seal.
- Tighten rings and let completely cool. Makes 6 - 7 pints of relish.
Enjoy Your Zucchini Sweet Relish!
Serve zucchini sweet relish at your cookouts with hot dogs and hamburgers. You may also like it, as our family does, spread in ham sandwiches or in your tuna salad or egg salad. If you grow your own zucchini, make extra to give away to your friends!
Copyright ©2012 Stephanie Henkel
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