Zucchini Relish

Zucchini Relish

There’s a reason it’s called relish. I would lick my plate after eating this, in the same way that I (have a bad habit of) lick pie plates, or cheesecake plates, or coffeecake plates, or cinnamon roll plates.

Shh- I’ve just trusted you with my deepest, darkest secret.

But I trust you, lovely readers.

I do feel absolutely awful about not having any pictures of the process, but it shouldn’t be difficult to follow the recipe.

Zucchini Relish

(Makes about 25 ounces)

1lb zucchini, chopped into 1/2 inch pieces

 1/2 an onion, diced

1/2 a red bell pepper

1 garlic clove, smashed and diced

1 tbsp kosher salt

Mix all the above ingredients in a colander, and sit over the sink for two hours to drain. Rinse in cold water until all the salt is gone, and pat dry.

1 cup sugar

3/4 cup Apple Cider Vinegar

1/4 cup water

1/2 tsp hot sauce (optional, but it doesn’t make it too hot- I’ve cut the original amount down quite a bit for our non-hot-sauce-loving family)

1/2 tsp turmeric

1/2 tsp mustard seeds, or mustard powder

1/2 tsp celery seeds

A few grinds of black pepper

A pinch of salt

Place your veggies in a stock pot with the rest of the ingredients. Give it a good stir and bring to a boil. Check every five minutes, and mash as much zucchini with your spoon. In the meantime, sterilize two 12-oz jars, lids, and rings.

Note: The steam will smell very strongly of vinegar. It will definitely clear the sinuses- but don’t worry. That’s evaporating vinegar. It’ll help flavor the zucchini and pepper, but it won’t overpower it. Just turn on a fan, and try not to get a face-full of steam. Personal experience here, people!

When it’s thoroughly cooked, soft, and smushed (there should be a little bit of liquid in the pot), take it off the heat. Take the cans out of the water, too, and dry a little. It doesn’t really matter, but I personally don’t like working with wet jars.

Fill your jars. Smash as much relish in there as possible. There will be a little extra, in case your jar spills half of the relish (like mine did), or you want to freeze some, or in case you want to put some in a bowl and pick out the pepper and zucchini with a toothpick (like I did with my remaining piece of zucchini).

Put the lids and rings on. Don’t burn yourselves, people!

Process for about 30 minutes in boiling water. When you take them out, if they don’t seal in 10-15 minutes, let them boil a little longer.

Relish your relish! I’m not a huge fan of relish and pickles, but this stuff I had to try- and it’s tasty! Like the salsa, you don’t have to can it- you could freeze it, or eat it right away, or do all three. The main thing is that someone eats it, and gets to taste this awesome food.



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