Sweet and Spicy Zucchini Relish (Refrigerator, Freezer, Canning Methods)
This delicious relish is a perfect way to use up that summer zucchini.
Ingredients
- 2 1/2 pounds zucchini ends trimmed and cut into thick slices (9-10 cups)
- 3 medium vidalia or other sweet onions diced (about 4 cups)
- 1 medium yellow pepper seeded and quartered
- 1 medium sweet red pepper seeded and quartered
- 3 large jalapeno peppers seeded and sliced
- 3 Tablespoons kosher or pickling salt
- 4 1/2 cups apple cider vinegar
- 3 cups sugar
- 1 teaspoon tumeric
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
- 1 teaspoon cornstarch
Instructions
- Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's minced evenly. Repeat with onions, and then the sweet peppers and jalapeños. Place all of the vegetables in a large mixing bowl and toss with about 1 tablespoon salt. Stir well to combine, then add the remaining salt, a little at a time so it coats all of the vegetables evenly.
- Transfer the salted vegetables to a colander set over a bowl. Refrigerate for at least 2 hours or overnight to brine the vegetables.
- Discard the water from the vegetables and drain them well under cold water to remove excess salt. Use a spatula to press any remaining water from the vegetables.
- Transfer the drained, salted vegetables to a large stockpot. Add the vinegar, sugar, turmeric, nutmeg, mustard, and cornstarch to the pot. Stir everything well and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 45 minutes or until the liquid has reduced by at least 1/3 and the mixture has thickened. Turn off the heat and let the relish cool for about 15 minutes so it's easier to handle.
- Ladle the relish into 4-5 clean, pint-sized jars, leaving about 1/2 inch of headspace. If storing in the refrigerator or freezer, let the relish cool to room temperature, then cover tightly and refrigerate for up to 2 months or freeze for up to 1 year.
- For water bath canning, please see my detailed instructions in the recipe post above. -Prepare and heat your water bath while the relish cooks.- Apply brand-new lids to the top of the hot jars and lightly screw on the rings.- Lower the covered jars into the water bath and make sure they're covered with at least 1-inch of water. Cover the water bath and bring it to a rolling boil. Once boiling, set a timer and process the jars for 15 minutes (below 1,000 feet), 20 minutes (1,000-6,000 feet), or 25 minutes (over 6,000 feet).- Remove the jars when finished, and let them cool on a towel or rack for 12-24 hours, undisturbed. Then, check the seals, tighten the rings, and store for up to one year.
Notes
Do not use a sugar substitute if you're water bath canning this recipe. Use regular sugar for preservation. Sugar substitute is fine for refrigerator or freezer storage. I recommend Lakanto monk fruit/erythritol.
Refrigerated relish will last about 2 months unopened. Frozen relish will last up to 1 year. Canned relish will last at least one year.
Once opened, use the relish within about 4 weeks. Keep it refrigerated and tightly sealed.
If freezing this recipe, use wide-mouth or straight-neck jars or silicone containers. Standard neck glass jars with shoulders may break when frozen.
Nutrition
Serving: 0.25cupCalories: 99kcalCarbohydrates: 23gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gSodium: 226mgPotassium: 176mgFiber: 1gSugar: 22gVitamin A: 209IUVitamin C: 21mgCalcium: 16mgIron: 0.4mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
