Zucchini Relish: A Summer Delight to Enjoy Year-Round
Zucchini is a summer staple, but its fleeting season can feel like a cruel joke. Fear not! This easy-to-make zucchini relish recipe lets you capture that summer flavor and enjoy it all year long. With just a few simple ingredients and a little patience, you'll be able to relish in the taste of summer, even when the snow is falling.
Ingredients You'll Need:
- Zucchini: About 4 pounds of fresh zucchini, diced (choose young zucchinis, as they have a milder flavor)
- Onion: 1 large onion, diced (white or yellow onion work well)
- Bell Peppers: 2 bell peppers, diced (choose your favorite color, or mix it up!)
- Vinegar: 4 cups of white vinegar (5% acidity)
- Sugar: 4 cups of granulated sugar
- Salt: 1 tablespoon
- Mustard Seed: 2 tablespoons (yellow or brown)
- Celery Seed: 1 tablespoon
- Pickling Spice: 1 tablespoon
Canning Equipment:
- Canning Jars: 6 - 8 pint-sized jars with lids and rings
- Canning Pot: Large enough to hold jars comfortably
- Jar Lifter: To safely remove hot jars from the boiling water
- Funnel: For easy filling of jars
- Ladle: For transferring hot relish into jars
- Magnetic Lid Lifter: To help with placing lids on jars
- Dish Towel: For drying jars and lids
- Water Bath Canner: For safely processing jars
Steps for Making Zucchini Relish:
1. Prepare the Vegetables:
- Wash, trim, and dice the zucchini, onion, and bell peppers into small pieces. You can make the pieces as small or large as you prefer, but keep in mind that smaller pieces will cook more quickly.
- Set aside the prepared vegetables.
2. Prepare the Canning Jars:
- Wash jars, lids, and rings in hot soapy water and rinse thoroughly.
- Place jars in a boiling water bath for 10 minutes to sterilize them.
- Heat lids in a separate pot of hot water for 10 minutes.
3. Cook the Relish:
- In a large, non-reactive pot, combine the diced vegetables, vinegar, sugar, salt, mustard seed, celery seed, and pickling spice.
- Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally. The relish should thicken and reduce slightly.
- While the relish simmers, fill the sterilized jars with hot water to keep them warm.
4. Fill and Seal the Jars:
- Using a funnel, carefully pour the hot relish into the warm jars, leaving about ½ inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Place the hot lids on the jars and screw on the rings finger-tight, not too tight.
5. Process the Jars:
- Place jars in a water bath canner, making sure they are covered with at least 1 inch of water.
- Bring the water to a rolling boil and process jars for 10 minutes, adjusting for altitude if needed.
- Using a jar lifter, carefully remove jars from the canner and place them on a clean, dry towel.
6. Cool and Store:
- Allow jars to cool completely, undisturbed, for at least 24 hours.
- As the jars cool, you should hear a popping sound as the lids seal.
- Once completely cooled, check to make sure the lids have sealed properly by pressing on the center. If it doesn't give, it's sealed!
Tips for Success:
- Use fresh, high-quality vegetables: The flavor of your relish will only be as good as the ingredients you use.
- Adjust the spice level to your taste: If you like things hot, add some red pepper flakes to the relish.
- Don't overcook the relish: Overcooked relish can become mushy and lose its flavor.
- Follow the canning instructions carefully: Improperly canned food can be dangerous to eat.
- Store the sealed jars in a cool, dark place.
Enjoy this homemade zucchini relish on sandwiches, burgers, hot dogs, or as a side dish. It's a delicious way to enjoy the taste of summer, all year long!
