Zucchini Relish Recipe Recipe
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Ingredients: |
Ingredients: 10 cups shredded zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 teaspoon turmeric
1 teaspoon dry mustard
3 cups apple cider vinegar
1 teaspoon coarse black pepper
1 teaspoon celery seed
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Directions: |
Directions:1. Grate zucchini, onions and peppers using a hand grater or in a food processor. Then place the grated vegetables in a large bowl and add salt. Mix well. Then cover and let stand at room temperature 8-10 hours.
2. Rinse the grated vegetables thoroughly in a large strainer and then drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
3. Place the zucchini mixture in a large stockpot and then add remaining ingredients. Stir until well incorporated.
4. Continue to mix well and then bring the mixture to a boil. Keep the pot at a simmer for 30 minutes, stirring occasionally.
5. Ladle the relish in sterilized pint jars and then follow the canning instructions above. Process the jars in a hot water bath for 15 minutes (adjust for altitude as required).
Canning
Ladle the hot relish into warm, sterilized pint mason jars, leaving 1/2 inch headspace at the top of the jar. Then run a plastic knife down the sides of the jars to remove any air bubbles.
Wipe the rim of each jar clean with a damp washcloth. Then apply a canning lid and finger tighten the band.
TIP – For those who have been canning for many years, please note that some brands of canning lids no longer require you to heat them. Therefore, be sure to read the label on the package for specific instructions.
Have your water bath canner near boiling (this is key to keep the the relish crisp). Then using jar lifters lower the jars in the water. Be sure that the top of the jars are covered with 1-2 inches of water.
As soon as the water comes to a rapid boil set the timer for 15 minutes, adjusting for altitude as necessary. Turn off the heat and once the water stops boiling carefully use the jar lifters to carefully remove the jars from the hot water.
Place the hot jars on a thick towel that is on a heat resistant counter/table. Then let the jars sit undisturbed for 24 hours.
Then before storing press down on each lid to make sure they do not pop back up. If they do not, the jars have sealed properly and can be stored in a cool dark place for up to 1 year.
If there are any jars that did not seal then store the jar in the refrigerator or place in a freezer safe container. Grandma’s Zucchini Relish can last up to 9 months in the refrigerator or for up to 18 months in the freezer. |
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Personal
Notes: |
Personal
Notes: Source: https://oldworldgardenfarms.com/2024/06/11/grandmas-zucchini-relish-recipe/
Sandwiches and Wraps: Spread relish on deli sandwiches and in wraps to add a little tang and a crunchy texture.
Tuna, Chicken, Ham or Egg Salad: One of my favorite ways to add flavor to these creamy salads. Mix relish into tuna, chicken, ham or egg salad for added zest and sweetness.
Deviled Eggs: Add relish to the filling of deviled eggs for extra flavor. It works well with the creamy egg filling and adds a nice crunch.
Potato Salad: Many potato salad recipes call for an addition of relish. This is the perfect time to pull out Grandma’s Zucchini Relish from the pantry.
Dips and Spreads: Combine relish with cream cheese, sour cream, or yogurt to create easy dips and spreads for crackers, chips, or vegetables.
Charcuterie Boards: Because charcuterie boards are all the rage right now, add a side of relish with your cheese, meats, and crackers.
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