Sweet and Snappy Zucchini Relish - Small Batch

Deb Wolf's Note:

This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 22

Yield: 4.0 half pi ...

• 1 1/4 lbs zucchini, 4 cups finely chopped
• 2 medium onions, finely chopped
• 1 sweet red pepper, finely chopped
• 2 tablespoons pickling salt
• 1 1/4 cups granulated sugar
• 3/4 cup cider vinegar
• 1 teaspoon dry mustard
• 1 teaspoon celery seed (not celery salt)
• 1/2 teaspoon hot pepper flakes
• 1/2 teaspoon turmeric
• 1 tablespoon water
• 2 teaspoons cornstarch

Directions:

1. Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
2. Drain through a sieve, rinse and drain again, pressing out excess water.
3. Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
4. Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
5. Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
6. Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.

Reviews

[Chef #0321]

This zucchini relish delivers as promised. In prepping the veggies, I rinsed and squeezed the zucchini as directed but maybe I squeezed too much liquid out. Toward the end of cooking, after adding the cornstarch, my relish mixture started to dry out. I wanted to panic but instead, I added a little bit of water at a time until the relish looked like what I thought should be the right consistency. No harm done to the mixture or the flavor; the relish is safely sealed and on my pantry shelf. This relish turned out just right; tasty and delicious. I love that it is a small batch recipe; very manageable for a novice canner like me. I'll make it again for sure.

[ChicPeaz]

Awesome! Hubby is currently standing over the sink scooping it out of the pan on Wheat Thins. :) Next time I will cut back the onions to one and add an extra pepper (just personal preference), but otherwise it was great just the way it's written. Thanks for a great way to use up one of those zukezillas!

[Scout33]

This is delicious and very quick to put together. I did not process it- I just stored it in the refrigerator. Mine stayed a little crunchy, which I liked- it may soften up more if it is processed. We have enjoyed this on hot dogs, turkey sandwiches, alongside blackeyed peas and stirred into potato salad. This is the perfect use for one of those giant zucchini that you missed while picking!