Table of Contents
📜 Introduction
🥒 Why Zucchini Relish?
📋 Ingredients
🛠 Equipment
👩🍳 Step-By-Step Instructions
🍽 Serving Suggestions
🔄 Variations to Try
📚 The Art of Canning
🎉 Conclusion
📜 Introduction
Welcome back to our virtual Denali Canning kitchen! As we continue to explore the art of preserving, today we're turning our attention to an oft-overlooked summer vegetable: the zucchini. We're transforming this humble produce into a vibrant, zesty relish that will add a punch of flavor to your dishes all year round.
🥒 Why Zucchini Relish?
Versatile and delicious, zucchini relish offers a unique twist to your usual condiment spread. The fresh taste of zucchini combines beautifully with a medley of spices, resulting in a relish that's tangy, slightly sweet, and delightfully crunchy.
📋 Ingredients
Here's what you'll need to make this relish:
- 10 cups zucchini, finely chopped
- 4 cups onion, finely chopped
- 5 tablespoons canning or pickling salt
- 2 green bell peppers, finely chopped
- 2 red bell peppers, finely chopped
- 2 ½ cups white vinegar
- 6 cups granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
🛠 Equipment
For this recipe, you will need:
- Denali Canning Lids and Rings
- Denali 'The Tanker' for Water Bath Canning
- Large pot for cooking the relish
- Food processor or knife (for finely chopping the vegetables)
- Eight 1-pint canning jars
- Canning funnel
- Jar lifter
👩🍳 Step-By-Step Instructions
- Using a food processor or knife, finely chop your zucchini, onions, and bell peppers.
- In a large bowl, combine the chopped vegetables with the pickling salt. Cover and let stand for 2 hours.
- After 2 hours, thoroughly rinse and drain the vegetables.
- In a large pot, combine the vinegar, sugar, cornstarch, turmeric, celery seed, black pepper, nutmeg, and dry mustard. Stir until well combined and bring to a boil over medium heat.
- Add the drained vegetables to the pot. Simmer over medium heat for 30 minutes, stirring occasionally.
- While the relish is simmering, prepare your canning jars. Sterilize them by boiling in your Denali 'The Tanker' water bath canner for 10 minutes.
- Using your canning funnel, pack the hot relish into the sterilized jars, leaving about a 1/2 inch of headspace.
- Wipe the jar rims clean, place the lids on top, and screw on the bands until they are just fingertip-tight.
- Process the filled jars in the 'Tanker' canner (for water bath) for 10 minutes (adjusting for altitude if necessary).
- After processing, carefully remove the jars using a jar lifter and allow them to cool on a kitchen towel for 12-24 hours.
- Once cool, check the seals. If any jars haven't sealed properly, reprocess or refrigerate and use first.
🍽 Serving Suggestions
Zucchini relish is incredibly versatile and can be used to add flavor to a wide range of dishes. Try it on burgers, hot dogs, sandwiches, or even stirred into your favorite salad dressings and sauces. You can even serve it alongside your cheese and charcuterie boards for an unexpected delight!
🔄 Variations to Try
Feeling adventurous? You can easily customize your zucchini relish by adding different spices and flavors. For a spicy kick, add a finely chopped jalapeno or serrano pepper. For a sweeter version, increase the amount of sugar or add a touch of honey.
📚 The Art of Canning
Canning is a wonderful way to preserve the flavors of the season and reduce food waste. It allows you to enjoy the fruits of your summer gardening labor all year round. Plus, jars of homemade zucchini relish make thoughtful gifts!
🎉 Conclusion
And there you have it – your very own homemade zucchini relish! We hope this recipe inspires you to continue your canning adventures. Happy canning!
