Ok we are officially DROWNING in zucchini! I guess it’s that time of year – I better go put on my Zucchini Relish makin pants!
Every year I tell myself that I won’t plant too many zucchini. But I am just such a sucker when it comes time to thin seedlings… I can’t bear to throw any away. So in they went, and here we are again!!!
Honestly, it’s a pretty good problem to have. I use the Zucchini Relish recipe from the Ball Blue book, so it could be water bathed, but I like to process in my Fowler’s preserver (cos it’s just so darn PRETTY).
Zucchini Relish
Yield: about 4 half-pint jars
- 2 cups chopped zucchini (about 3 medium)
- 1 cup chopped onion (about 1 medium)
- ½ cup chopped green bell pepper (about 1 small)
- ½ cup chopped red bell pepper (about 1 small)
- 2 tablespoons Ball Salt for Pickling & Preserving
- 1¾ cups sugar
- 2 teaspoons celery seed
- 1 teaspoon mustard seed
- 1 cup cider vinegar, 5% acidity
- Ball Pickle Crisp (optional – I don’t use this)
PREP
Wash zucchini and green and red bell peppers under cold running water; drain. Remove stems and blossom ends from zucchini.
Chop zucchini; measure 2 cups chopped zucchini. Peel onion and chop; measure 1 cup chopped onion.
Remove stems and seeds from green and red bell peppers.
Chop green bell pepper, measure ½ cup chopped green bell pepper.
Chop red bell pepper; measure ½ cup chopped red bell pepper.
Combine zucchini, onion, green pepper, and red bell pepper in a large bowl.
Sprinkle salt over vegetables.
Pour cold water over vegetables just to cover. Let stand 2 hours.
Drain vegetables.
Rinse vegetables under cold running water; drain.
COOK
Combine sugar, spices, and vinegar in a large saucepan. Bring mixture to a simmer (180°F). Add vegetables; simmer 10 minutes.
FILL
Pack hot relish into a hot jar, leaving 1/2 inch headspace. Add ½ teaspoon Pickle Crisp to half-pint jar, if desired. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
PROCESS
Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
This relish is a bit harsh straight after making. But let it sit for a month or two and mwah! Delish!
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