Zucchini Relish
"This is one of my favorite condiments and is a good way to use up some extra zucchini you may have on hand in summer. It seems like a lot of steps but I can do a whole batch in less than an hour and it is so YUUMY!"
photo by Callu
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
5 pint jars
- Serves:
- 5-6
ingredients
- 2 cups zucchini (one extra-large one or 2 regular sized ones)
- 1 cup onion (I like red onion)
- 2 cups celery
- 1 cup red bell pepper
- 1 bunch green onion (about 5-6 stalks)
- 6 garlic cloves
- 3 cups water
- 1⁄3 cup salt
- 1⁄2 cup brown sugar
- 2 cups cider vinegar
- 1⁄4 cup mustard seeds
- 3 tablespoons dried dill weed
- 1/4 cup flat leaf parsley
- 1 tablespoon ketchup (optional)
- 1⁄4 cup cayenne, sauce (I like Frank's(tabasco will typically be too hot, use less if you are not into the heat)
- 1 tablespoon arrowroot
- 1⁄4 cup cool water
directions
- Dice all veggies to the same size (think pickle relish). I usually use the slicer on my food processor and then switch to my regular blade and just give it a couple zaps. It is super quick and makes a nice dice.
- Blend water and salt into veggie mixture and soak 1 hour.
- Drain off excess liquid.
- In a saucepan blend together brown sugar, cider vinegar, mustard seeds, dill weed, ketchup (optional), & cayenne sauce (feel free to use less if you are not into spicy).
- Bring mixture to a boil & make sure sugar is dissolved.
- Add drained veggies to vinegar mixture.
- Boil about 4-5 minutes, stir frequently.
- In a small bowl mix together 1 T arrow root powder with 1/4 cup cool water.
- Mix well.
- Pour arrowroot mixture into the veggie mixture and blend thoroughly.
- Continue to boil relish on med-low for 1-2 minutes.
- Remove from heat.
- Ladle into sterilized jars.
- Place ring and band while still boiling hot.
- Stores at room temp and is fantastic when used anywhere you might otherwise use relish.
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Reviews
-
This was so tasty I joined Recipezaar so I could let everyone know. I love to jar goodies from my garden and this recipe is a keeper! It is flexible (you can make it spicy or not) and far better than any relish you can but in a store. AND it uses zucchini from my garden!! The flavor literally made my mouth water. It also has some crunch and is a wonderful accompaniment to fish and pork. I even put some in tuna salad and it made it out of this world. I will definitely make it again. -
This is a sweet and sour relish. Not quite what I was expecting or what I prefer, but it is a nicely balanced and textured relish if the sweet & sour is your preference. -
This was pretty tasty. Next time I think I will rinse better after the soaking as it was a little bit salty in flavor. I followed the recipe with the exception of using 1/8 cup Tabasco Chipotle' sauce instead of the 1/4 cup of Frank's. The heat was perfect and the hint of smokey flavor from the chipotle' makes it really tasty on Fajitas, tacos or enchiladas in place of salsa. I will make this again. -
This relish is so good! I made it last year and was gone before winter. This year I am making a double batch. I ate it on everything....Hamburg, hotdogs, fish, chicken.....Love it....Just made one batch today and will be making more this week. I don't want to run out this year!
RECIPE SUBMITTED BY
I have lived all over the world and love spending time with grandma's in their kitchens. I now live in remote Alaska and love every minute of it. I am married with two outrageous little girls and I have a catering business on the side. I love to can food (and would love to see more canning recipes) In the summer we make all kinds of smoked and dried salmon. Winters we like to make assorted sausages and jerkys. If it can be pickled, brined brewed or smoked I am all ears!
