Jill aka Jo (sireesanwar) wrote,
Jill aka Jo
sireesanwar

Tasty Tuesday: Zucchini Relish

 photo 97603BD1-8B68-4ABB-938C-1817882C03E6.jpgZucchini Relish
I'm not entirely sure where this recipe came from but my Aunt has been making it for years. The moment I tasted it, I knew pickle relish was a thing of the past. Zucchini relish is just so much tastier though it might be the seasonings and homemade preporations. Either way, I thought I'd share this delicious relish with you.

First, let me tell you this isn't a quick recipe. It will take two days though the actual time you are doing something with the relish is fairly short.

Ingredients Day One:
3-4 medium zucchini, seeded (do not peel)
2 large green bell peppers
2 large white onions
7 Tbsps. salt

Ingredients Day Two: photo 910FEBBE-1BBB-4197-B5D6-39DA13753537.jpg
2 ½ cups vinegar
1 T. corn starch
1 T. celery seed
3 cups sugar
1 T. turmeric
1 ½ T. nutmeg
4 oz pimento (optional)

Mix It Up

Day One:

  1. I used a food processor which worked well by cutting them in thick cucumber-like circles. I then dumped the zucchini circles into the food processor. This works extremely well.

  2. Chop up bell peppers and onions (I tried to do these in the food processor but the bell peppers didn't work well).

  3. Mix the zucchini, bell peppers and onions in a large bowl.

  4. Mix salt in thoroughly and cover with plastic wrap.

  5. Let vegetable mixture sit out overnight. Do not refrigerate.

Day Two: photo D5BFA8C9-52AD-4C59-8596-7EEBCDB39DF6.jpg

  1. Next morning rinse vegetable mixture in a colander with water. Rinse well. (You want very little salt taste left on the mixture.)

  2. Squeeze moisture out.

  3. Cook until dissolved: vinegar, corn starch, celery seed, sugar, turmeric, and nutmeg. I used a non-stick pot but I think it stained it (had to boil water in it and really clean it - this is my first time making this!). I would suggest a pan less likely to become permenantly yellowish green in color... maybe a stainless steel... just watch the mixture so it doesn't stick or burn.

  4. Add shredded zucchini.

  5. Add 1 can pimento.

  6. Simmer 20-30 minute until thick and transparent. (May take a little longer to cook.)

  7. Let cool and pour into jars. (If canning it doesn't need to cool.)

If canning:

  1. Pour into hot jars.

  2. Fill to ¼ of top jars.

  3. Process in water bath for 15 minutes.



More:
This made the two jars in the picture which are actually rather big reused pickle jars. Most people will can the relish into smaller 4-8oz jars which means you'll get a lot more jars out of it. I, however, use this relish on my burgers, turkey sandwiches, and in my Thousand Island Dressing so there is no real need for me to can it. This is why I used the old pickle jars. I am, however, thinking of making a second batch and canning them for gifts because people actually really love this relish.
Tags: *tasty tuesday, recipes, recipes: dressings-sauces, recipes: favorites, recipes: misc
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