If you are like me you have zucchini now coming fast and you may not have enough things to do with it. I turned to the section in the Better Homes and Garden magazine on canning to see what they had come up with. They have a whole section on “bountiful zucchini” with four recipes to work on. I decided to try the zucchini relish since I have a recipe using cucumbers to make relish and I wanted to do a comparison.
The recipe is a bit of work since everything has to be diced, but again great practice on my knife skills to keep everything proportional. I know that sounds silly but it is something that I really want to do well in cooking. The result was a better flavor than the cucumber version and the zucchini, onion and peppers were still crunchy in the tester jar I put into the frig after water bathing it on Sunday night. It’s less sweet than its cucumber version which made me think it could be more versatile for potato salad, tuna salad, and of course on hot dogs.
- 1 1/2 cups finely chopped onions (3 medium)
- 1/4 cup finely chopped green sweet peppers (1 medium)
- 1/4 cups finely chopped red sweet peppers (1 medium)
- 1/4 cup pickling salt
- Cold water
- 1 3/4 cup sugar
- 1 1/2 cups white vinegar
- 1/4 cup water
- 1 t. celery seeds
- 1 t. ground tumeric (I omitted)
- 1/2 t. mustard seeds
- 1-2 drops green food coloring (optional)(I omitted)
- In a large non-reactive bowl combine zucchini, onions, and sweet peppers. Sprinkle with salt, toss gently to coat.
- Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.
- Transfer vegetables mixture to a large colander set in sink. Rinse with cold water; drain.
- In a 8 quart stainless steel, enamel or nonstick heavy pot combine sugar vinegar, the 1/4 cup water, celery seeds, turmeric, and mustard seeds.
- Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer uncovered for 3 minutes.
- Add drained vegetables mixture and if desired green food coloring. Return to boiling, reduce heat. Simmer uncovered for 10 minutes stirring occasionally.
- Ladle hot relish into hot, sterilized half-pint jars, leaving 1/2 inch headspace.
- Wipe jar rims, adjust lids. Process in boiling water bath canner for 10 minutes (starting with the canner water returns to a full rolling boil) Remove jars from canner.
- Makes 5 half pints.
SherryPosted on: June 19, 2019
I think there’s a typo – how much zucchini is in this recipe?
StephaniePosted on: June 19, 2019
The ingredients list does not actually include the zucchini. How much zucchini is needed for this recipe? Also, is it safe to adjust the amount of liquid (water and vinegar)? I tried the zucchini relish recipe in the Ball blue book and it was extremely watery. I would have drained it before canning but I wasn’t sure if that would somehow make it unsafe to can. Thanks!
KoriPosted on: June 19, 2019
How much Zucchini does this take? I don’t see it listed in the ingredients.
marthaPosted on: June 19, 2019
This does not say how much zucchini to use
CynthiaPosted on: June 19, 2019
How much zucchini?
AlisonPosted on: June 19, 2019
I love this relish. It has been a few years and thought I would import it into my meal planning/recipe app. For the life of me I do not see how much zucchini!
CarolinePosted on: June 19, 2019
Is the zucchini amount missing in this recipe?
MitziPosted on: June 19, 2019
I don’t see the amount of zucchini in the recipe?
JenninePosted on: June 19, 2019
Am I missing the zucchini in the ingredients for this recipe? I don’t see the amount. We had such an over-abundance of zucchini last year, I wanted to have some recipes ready to go in case this year is the same.
Lorrie TannahillPosted on: June 19, 2019
Am i just not seeing the amount of zucchini to be used?