Prep 10 mins
Cook 1 hr 30 mins
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.
- 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
- Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
- Drain through a sieve, rinse and drain again, pressing out excess water.
- 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.
- Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
- Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
- Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.
Really simple relish, chopped everything up in my food processor. It's a little sweeter and a little heavy on the turmeric for my tastes--I think my next iteration will be half the turmeric and double the red pepper flakes for more zip.
This is the first relish I have ever made. It was easy and turned out to be delicious! Our Southern family has always enjoyed zucchini relish served on home cooked greens such as collards and turnip greens. This relish has a nice balance of sweet and spicy.
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.