Finished product! It keeps in the fridge for up to 6 months and goes well with a … Place the jars back into the water bath and bring to a low boil. Peppers: Any type of peppers can be used as long as the amount stays the same. A jar of canned zucchini relish. Add the cornstarch slurry we made to the zucchini relish stirring to combine and avoid clumps. Place the jars into the water bath and process for 10 minutes. Freeze fresh shredded zucchini in food storage bags, as it does not require blanching and will keep for several months without loosing flavor. A few reasons. Leaving a 1/4” of headspace at the top of each jar. It is not necessary to sterilize the jars for this recipe. Cook's Notes for Zucchini Mustard Relish. 2 tsp. If you've made zucchini bread and zucchini fritters and zucchini pasta, let us offer another suggestion: sweet zucchini relish. Some shops sell zucchini relish, and it can also be made at home, for people who are comfortable with the home canning process. Top with the pickling salt and stir to fully combine. Cover the mixture with cold water and refrigerate for two hours. You can customize this zucchini relish recipe by using your favorite kind of bell pepper and changing up the spices to taste. Relish adds some zesty flavour to your meatloaf and keeps it from drying out in the oven. It uses a little cornstarch and using cornstarch in home canning is against current canning standards. You need about six cups of veggies, so about four cups zucchini, a cup of onions and a cup of bell pepper. Bring to a boil, then turn down the heat and simmer for 30 minutes. Make a slurry using the cornstarch and water, mix in well to combine so there won’t be clumps in the relish. Zucchini relish is a vegetable relish made with zucchini squash. Remove the zucchini relish from the heat and fill the prepared and sterilized jam jars. Salt them and cover them with cool water. In a pan combine sugar, salt, vinegar, and simmer gently until combined. Makes 6 to 7 pints. Cook another five minutes, stirring occasionally. This recipe is fairly easy to make, even easier if you have a food processor as chopping is the hardest part. Remove seeds with tip of knife. Carefully lower jars … One note: Although we suggest you store the relish in canning jars, this particular recipe is not for meant for water bath canning. Pulse until small chunks. Once you’ve drained all the liquid, add the shredded zucchini mixture to a pot then add the cider vinegar, sugar, and spices. You need about six cups of veggies, so about four cups zucchini, a cup of onions and a cup of bell pepper. While waiting for the mixture to reach a boil set up the water bath and sterilize jars and lids. It really does taste like regular relish. If you need info on a water bath check out my Simple Strawberry Jam. 6Qt relish ready. 5 Okra Recipes Showcasing the Southern Delicacy's Best. How to make zucchini relish. 10 Great Ways to Use Up Fresh Basil. Place a lid onto each jar, then lightly twist a ring onto each lidded jar. Cover jars with sterilized lids, then add the rings turning only loosely onto the top of each jar. Zucchini Relish First, chop everything finely; you can also shred the zucchini in a food processor. Once the relish reaches a boil turn the heat to medium-low and cook for 15 minutes. Although I DO use it for this relish and I have no problems in years of use … Just one note about my zucchini recipe. The next day, drain the zucchini mixture. Toss a bit into any stew. Grate the zucchini, red pepper, and onion. This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, Zucchini Relish Canning Recipe – Vintage Clipping. Process in a boiling water bath for 15 minutes. June 2020. Ladle the zucchini relish into pint jars; cover with airtight lids and refrigerate once the relish has cooled. This golden relish recipe is a great way to use overgrown summer squash. Stir … Christina I am making Zucchini relish by the case. This Sweet and Spicy Zucchini Relish is the perfect condiment on burgers and hot dogs, blended with tartar sauce, or even add a bit the next time you make a tuna or egg salad. Let this mixture sit one hour to remove the moisture. You can use zucchini, yellow crookneck squash, round zucchini, zepher, or pattypan. I just pass over other deviled eggs at barbeques and pot lucks. Why Should You Make Zucchini Relish? Other than that I try not to change canning recipes to much as you don’t want to change something that could lead to the food being less acidic which could lead to getting sick. Remove from heat and allow to cool completely before tightening the ring completely. Try my best zucchini sweet relish recipe! After two hours, drain the vegetables in a colander and rinse them, then let them drain completely. In a large bowl, toss the chopped zucchini, peppers and onions in three tablespoons of kosher salt or pickling salt, then cover the mixture with cold water. I live in New Mexico and I hot water bath for 23 minutes same as I do my Hot Salsa made with green chili and jalapenos. This Sweet Zucchini Relish is a perfect way to use up the zucchini out of your garden. That's not even hyperbole. While it is cooking add the cornstarch and water into a small bowl and mix to combine. © Copyright 2020, WOS, Inc. All Rights Reserved. This relish is a delicious taste of sunshine all year round! Use it as an accompaniment to almost any meat. When selecting summer squash for relish, choose firm young fruit without blemishes, soft spots, or wrinkled skin. Refrigerate after opening to save any leftovers, once you open a jar if you keep it in the fridge it should still last several weeks. Add zucchini to food processor bowl. Add the grated zucchini, pepper, and onion into a large glass bowl. Homemade Cauliflower & Zucchini Relish Recipe pairs perfectly on a vegan cheese platter, as a dip or slathered on some nice thick bread. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Just make sure the pieces are small, and uniform in size. This sweet relish is great on hotdogs, hamburgers, and in tuna salad. Prep Time: 15 minutes | Stir to combine then place the pot over medium-high heat and bring to a boil. You can use red bell peppers or green bell peppers, or a mix of orange and yellow peppers, for an extra pop of color; any combination will do. I can mine and have nothing be Splendid results. Do not tighten the ring all the way. Process the jars for ten minutes, then remove from the water bath and allow to cool completely before fully tightening the ring. #canning2020 #zucchinirelish #homemade #healthylivingmadeeasy, A post shared by Marloes Aitcheson (@healthy_living_made_easy_ma) on Aug 30, 2020 at 4:09pm PDT. This relish is a delicious taste of sunshine all year round! Drain the vegetables in a colander and rinse them, then let them drain completely while you start the next step. I’ve been using this zucchini relish recipe for years and the funny thing is, you can’t even tell you’re eating zucchini. dry mustard powder (or cayenne pepper if you want extra spicy). Zucchini relish is the flavor elevator for almost anything you add it to. Friends I have given Zucchini Relish to have put it on any grilled meat or fish, eggs, vegetables, grilled brats. Everything from zoodles (spiralized zucchini), zucchini bread, zucchini cookies, and a ton of different side dishes.My mom introduced me to zucchini relish last year when she gave me a jar as a gift. Add some to meatloaf or meatball mixtures for a flavour change, or use it as a glaze for meatloaf. Really, if it's something you'd put pickles on, you'll want to try this condiment instead. Chop the zucchini, onion and pepper finely. Once the relish has reached a boil reduce heat to medium-low and continue cooking. Once all the jars are filled clean the rim with a damp cloth to remove any drips. The sweet and sour flavor is perfect with hot dogs, hamburgers, tuna salad, or on sandwiches. Scoop the relish into clean, hot canning jars leaving 1/2-inch of headspace. Bring the mixture the up to a boil, then add the drained vegetables. Once the jars are processed and sealed, zucchini relish will keep at room temperature for up to 1 year. Use a melon baller or ice cream scoop to easily hollow out the zucchini. After the hour has passed the moisture will be drawn out of the shredded veggies. Cover the bowl and pop it in the fridge for two hours. If you're starting out with a particularly large zucchini (the one I used was about 5 lbs.! To Thaw or Not to Thaw. If you’d like to make this recipe spicier, as I would if my kids weren’t wimps, you can replace the mustard powder with cayenne pepper. Leave 1/4 ” of headspace at the top of each jar. Place the pot over medium-high heat and bring the zucchini relish to a boil. Cook a little longer, stirring occasionally. If you are growing zucchini then you have probably run the gamut in ways to use it all up. Stick to yellow or white onions. While waiting for the zucchini relish to come to a boil set up a water bath to sterilize your jam jars. This small-batch version is one you can keep in your fridge for about two weeks, but it's so good, we're betting it doesn't last that long. As noted above, if you want it to last even longer, blanch your zucchini. Slice zucchini lengthwise. Cook for a total time of about 12 minutes. Grilled meat or fish, eggs, vegetables, grilled brats to reach a.! Calorie diet spices to taste in food storage bags, as it ’ s,! Use a colander to drain the zucchini relish into clean, hot canning jars leaving 1/2-inch headspace! 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