SWEET ZUCCHINI RELISH IS YOUR NEW SUMMER ESSENTIAL
Zucchini is a beloved ingredient in my household, especially during the summer months. Its versatility is unmatched, and today, I’m excited to share a recipe that transforms it into something truly special: Sweet Zucchini Relish. While it does require a bit of time to prepare, the effort is minimal, and the results are definitely worth it. Imagine a relish that’s sweet, tangy, and perfect for your summer gatherings. Let’s dive into the details!
Why You’ll Love This Recipe
This Sweet Zucchini Relish is a must-have for any summer picnic or barbecue. It’s not only a delightful way to use up an abundance of zucchini, but it also adds a burst of flavor to sandwiches, burgers, or hot dogs. The combination of sweet and tangy flavors is sure to win over your taste buds and those of your guests.
Kitchen Equipment You’ll Need
- Large non-metallic bowl
- Colander
- Large pot
- 7 one-pint jars with lids
- Large stockpot with a rack
- Jar holder
Ingredients
- 12 cups raw zucchini
- 4 cups raw onions
- 5 tbsp pickling salt
- 1 red bell pepper, raw
- 1 green bell pepper, raw
- 6 cups granulated sugar
- 2 ½ cups distilled vinegar
- 1 tbsp cornstarch
- ¾ tsp ground nutmeg
- ¾ tsp ground turmeric
- 1 ½ tsp celery seed
- ½ tsp black pepper
Step-by-Step Instructions
- In a large, non-metallic bowl, combine the zucchini and onions. Sprinkle the pickling salt over the mixture and use your hands to evenly distribute it. Cover the bowl and refrigerate overnight.
- On the following day, drain the zucchini mixture in a colander and rinse thoroughly with cool water.
- In a large pot, combine the red and green bell peppers, sugar, vinegar, and cornstarch. Add the nutmeg, turmeric, celery seed, and black pepper. Stir to combine, then add the drained zucchini mixture.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 30 minutes.
- While the mixture simmers, sterilize the jars and lids.
- Pack the hot relish into the sterilized jars, ensuring there are no air pockets. Fill the jars to the top and secure the lids.
- Place a rack at the bottom of a large stockpot and fill it halfway with boiling water. Carefully lower the jars into the pot, leaving a 2-inch space between them. If needed, add more boiling water until the jar tops are covered by 2 inches of water.
- Bring the water to a full boil, then cover the pot and process the jars for 30 minutes.
- Remove the jars from the pot and place them on a cloth-covered or wooden surface several inches apart until they cool. Once cool, press the top of each lid to ensure the seal is secure.
Tips for Success
- Ensure all jars and lids are properly sterilized to prevent spoilage.
- Use a jar holder to safely lower jars into the boiling water bath.
Additional Tips and Variations
- Add a bit of crushed red pepper for a spicy kick.
- Experiment with different types of bell peppers for varied flavors.
Nutritional Highlights (Per Serving)
Each serving of this Sweet Zucchini Relish contains approximately 46.9 calories, 0 mg cholesterol, 313 mg sodium, 0.2 g protein, and 11.9 g carbohydrates.
Frequently Asked Questions (FAQ)
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute, although the flavor and texture might slightly vary.
How long does the relish last?
When properly sealed and stored in a cool, dark place, the relish can last up to a year.
Can I reduce the sugar in the recipe?
You can reduce the sugar, but it may affect the preserving process and taste. Experiment with caution.
Conclusion
This Sweet Zucchini Relish is a delightful way to enjoy the bounty of summer. Whether you’re new to relish-making or a seasoned pro, this recipe promises delicious results. Give it a try and let me know how it turns out for you in the comments below!