If you have zucchinis growing in your garden, by mid summer you are probably desperate like me for new and exciting ways to use them up. This zucchini relish, modified from the Ball Complete Book of Home Preserving is a delicious way to do just that. I am not a huge fan of the sweet commercial relishes, so tried a small batch of this at first, but it is so good (not sweet, it has a nice ZESTY flavour). I had to make more! Awesome on hot dogs or sausages!
12 cups finely chopped zucchini
4 cups chopped onions
2 red bell peppers, finely chopped
1 green bell pepper, finely chopped
1/3 cup of canning salt
2.5 cups granulated sugar
2.5 cups white vinegar
1 tbsp ground nutmeg
1 tbsp ground turmeric
1 chili pepper, including seeds, chopped
The recipe also calls for 4 tbsp prepared horseradish, but I find horseradish’s flavour screams “Hi I am horseradish, I am ALL you can taste,” so I leave it out. If you like it though, it could be a nice addition to the recipe. Makes about 5 pints.
Here is what I did:
Finely chop the zucchini. 12 cups took me freaking forever though, so I might recommend trying to whip this up in a food processor. I just like the little cubes, but it was a lot of chopping.
Chop the green and red bell pepper, onion and mix them together with the zucchini and the salt.
Cover and leave in a cool place overnight (12 ish hours).
The next day, rinse the mixture off in a colander. Squeeze out as much moisture as you can. Get your hands in there and squeeze a handful at a time, and put it in a pot.
Add the vinegar, sugar, chili pepper, turmeric and nutmeg (and if you want horseradish) and bring to a boil over medium-high heat.
Continue to boil the relish over medium heat. After about 45 minutes or so it should be a pretty good consistency.
While the mixture is boiling down, prepare the canner, jars and lids.
Fill the jars, leaving a half inch heat space. Debubble the jars, wipe the rims, place on the lids and tighten the bands finger tip tight. Processing time is 15 minutes for this recipe. Place the jars in the canner covered by at least 1-2 inches of water. Bring to a full rolling boil. After the 15 minutes, turn off the heat, remove the canner lid and wait 5 minutes before removing the jars to a hot pad or towel. Listen to the delightful ping of the jars sealing!
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