Zesty Zucchini Relish

Remember the zucchini fries recipe? Well here is another  great recipe for all that extra zucchini.

This is a boiling water bath canning recipe. Very simple to do just involves a lot of chopping. It has zucchini, onion, green and red bell peppers.

It is called “zesty” because you are supposed to use a chili pepper (seeds and all). I chose not to use a chili pepper so my first batch isn’t “zesty”. The recipe also includes Horseradish and I worried that it would be too spicy. My version without the chili pepper tastes like regular sweet relish. However, in the next batch I make I will probably try adding a hot pepper to the recipe.

I used half pint (8 ounce) jars.  We don’t go through relish quickly enough for the called for pint size jars.

The recipe takes more time than some because of all the chopping (solicit help) and the overnight soak.

Give it a try. Homemade relish is a good thing.
Karen

Zesty Zucchini Relish

On the Banks of Salt Creek
This is very tasty and goes great on a hot dog.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 14 hours
Cook Time 15 minutes
Total Time 14 hours 15 minutes
Course Condiment

Ingredients
  

  • 12 cups finely chopped zucchini about 12 medium
  • 4 cups chopped onions about 3 medium
  • 2 red bell peppers seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 1/3 cup Pickling Salt
  • 2 1/2 cups granulated sugar
  • 2 1/2 cups white vinegar
  • 1 Tbs ground nutmeg
  • 1 Tbs ground tumeric
  • 4 Tbs prepared horseradish
  • 1 chili pepper mild or hot, according to your liking including seeds, chopped

Instructions
 

  • Mix together the zucchini through the pickling salt in a large bowl. Let rest,covered, in a cool spot for overnight up to 12 hours.
  • Drain in a colander. Rinse thoroughly with cold water. Drain again. Try to get most of the moisture out.
  • Combine the veggie mixture with the rest of the ingredients in a saucepan. Over medium heat, bring it to a gentle boil. Don't forget to stir often. Adjust heat to maintain a gentle boil. Cook mixture down until enough liquid has evaporated to make the consistency of store bought relish. 30 - 60 minutes.
  • Ladle into prepared jars. Leave 1/2 inch of head space. Remove possible air bubbles. Wipe rims with a clean warm washcloth. Put lids on and secure screw bands to finger tight. Process in a boiling water bath for 15 minutes.

Notes

Even though I used 1/2 pints I still canned it for the full 15 minutes. Ball doesn't give you another option for smaller jars. Mine turned out pretty thick. Since the processing tends to thicken things, if you use 1/2 pints don't reduce the liquid so much in that final gentle boil.
I used my large (overgrown) zucchini for this recipe. I just cut 1/4 inch off the outside, all the way around. so I was left with mostly the green part. The chickens enjoyed the inside part.