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  • Jennifer Hoglin

Zucchini Relish

Updated: Apr 27

This is an easy way to use up that bumper crop of zucchini you have. It is also a great way to get homemade vegetables into your kids that is free from synthesized colours, flavours, sweeteners and other chemicals often found in store bought green relish. If you need to be sneaky to convince your family that this is exactly the same as store bought, feel free to add a couple drops green food colouring. No one will be able to tell the difference. Use a food processor to chop up all the veggies to make this even easier, just fill it half full at a time to ensure even sized results.



Ingredients


5 cups finely chopped zucchini (if they are older, larger zucchinis, remove the hard peel)

1 1/2 cups finely chopped onion

3/4 cup finely chopped green sweet pepper

3/4 cup finely chopped red sweet pepper

1/4 cup pickling salt

cold water as needed

1 3/4 cup sugar

1 1/2 cups white vinegar

1/4 cup water

1 tsp celery seeds

1 tsp ground turmeric

1/2 tsp mustard seeds

1 - 2 drops green food colouring, optional


Directions


Toss vegetables with salt in a large non-metal bowl. Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.


Transfer vegetable mixture to a large colander to drain. Rinse with cold water and drain well. Squeeze out with your hands the best you can.



In an extra large stainless steal or enamel pot, combine sugar, vinegar, the 1/4 cup water, celery seeds, turmeric and mustard seeds. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer uncovered for 3 minutes. Add drained vegetable mixture and food colouring if desired. Return to a boil, reduce heat and simmer for an additional 10 minutes, stirring occasionally.


This is without the green food colouring.

Ladle hot relish into hot, sterilized canning jars, leaving 1/2 " headspace. Wipe jar rims and screw on canning lids and screw rings.


Process filled jars in a boiling water canner for 10 minutes (plus 5 additional minutes if you are in the Calgary area to adjust for altitude). Start timing once water returns to a full boil. Remove from canner and cool on a wire rack.


Makes 6 - 8 half pints.


Recipe originally from the magazine "Canning" by Better Homes and Gardens, 2011
See Bernardin (https://www.bernardin.ca/EN/Default.aspx) for all things canning, including safety information, proper canning procedures and more recipes.
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