Description
If your garden is overflowing with zucchini, this old-fashioned zucchini relish is the perfect way to preserve it. Sweet, tangy, and full of classic pickle flavor, this water bath canned relish is delicious on burgers, hot dogs, and mixed into your favorite salads.
Ingredients
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5 pounds zucchini, finely chopped
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8 onions, finely chopped
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½ cup sea salt
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2 red bell peppers, finely chopped
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2 cups white wine vinegar
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1 cup sugar
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1 teaspoon mustard seeds
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1 teaspoon celery seeds
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1 teaspoon dry mustard
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1 teaspoon ground allspice
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½ teaspoon ground black pepper
Instructions
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Salt Vegetables:
In a large bowl, combine chopped zucchini and onions. Sprinkle with salt, cover, and let sit overnight in a cool place. -
Rinse & Drain:
The next day, drain and rinse thoroughly with cold water. Drain well. -
Cook Relish:
In a large nonreactive pot, combine zucchini mixture, bell peppers, vinegar, sugar, and spices.
Bring to a boil, stirring until sugar dissolves.
Reduce heat and simmer uncovered 30–50 minutes, until thickened. -
Prepare Jars:
Sterilize jars and prepare a boiling water bath canner. -
Fill Jars:
Ladle hot relish into warm jars, leaving ½ inch headspace.
Remove air bubbles, wipe rims, apply lids and bands. -
Process:
Process in a boiling water bath for 10 minutes (adjust for altitude if needed). -
Cool & Store:
Remove jars and let cool 12–24 hours.
Check seals before storing in a cool, dark pantry.
Notes
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Shelf stable up to 1 year
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Refrigerate after opening
- Prep Time: 40 MINUTES
- Cook Time: 10 MINUTES
- Method: WATER BATH CANNING