Zucchini Relish

Zucchini Relish Recipe - Vegan Food from USA

Region / culture: USA | Preparation time: 3 hours | Cooking time: 10 minutes | Servings: 10 |

Vegan diet

Introduction

Zucchini relish is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to use up an abundance of zucchinis from your garden or local farmers market. This recipe is easy to make and can be stored for several months, making it a convenient addition to your pantry.

History

Zucchini relish has been a popular recipe for many years, especially in regions where zucchinis are abundant. It is believed to have originated in the United States, where home cooks would preserve their excess zucchinis by making relish. The sweet and tangy flavor of zucchini relish pairs well with a variety of dishes, making it a versatile condiment.

Ingredients

12 cups coarsely chopped zucchini
1.5 cups chopped onion
1 cup chopped green bell pepper
4 cloves, chopped garlic
1.25 tbsp salt
1 cup water
5 cups sugar
3 cups white vinegar
3 tsp mustard seeds
2 tsp turmeric
2 tsp prepared mustard

How to prepare

In a large bowl, combine zucchini, onion, green pepper, garlic, and salt.
Add enough ice water to cover the mixture.
Let it stand for 3 hours and then drain well.
In a large Dutch oven, combine 1 cup of water, sugar, vinegar, mustard seeds, turmeric, and mustard.
Bring the mixture to a boil.
Add the zucchini mixture and boil for 10 minutes.
Quickly ladle the hot mixture into hot sterilized jars, leaving a 0.25 inch headspace.
Remove any air bubbles and wipe the jar rims.
Cover the jars immediately with metal lids and screw on the bands.
Process the jars in a boiling water bath for 10 minutes.

Variations

Add diced jalapenos for a spicy kick.
Use apple cider vinegar instead of white vinegar for a slightly sweeter flavor.
Add diced tomatoes for a chunkier relish.

Cooking Tips & Tricks

Be sure to drain the zucchini mixture well after soaking to remove excess water and prevent the relish from becoming too watery.

- Use a large Dutch oven to cook the relish to ensure even cooking and prevent burning.

- Be careful when processing the jars in a boiling water bath to prevent burns and ensure a proper seal.

Serving Suggestions

Zucchini relish can be served as a condiment with grilled meats, sandwiches, or as a topping for hot dogs and burgers. It can also be used as a dip for crackers or vegetable sticks.

Cooking Techniques

The key cooking technique for this recipe is boiling the zucchini mixture with the sugar and vinegar to create a sweet and tangy relish.

Ingredient Substitutions

You can substitute yellow squash for zucchini if desired.

- Red bell peppers can be used instead of green bell peppers for a sweeter flavor.

Make Ahead Tips

Zucchini relish can be made ahead of time and stored in the refrigerator for up to 3 months. Be sure to properly seal the jars to prevent spoilage.

Presentation Ideas

Zucchini relish can be presented in small jars with decorative labels for a homemade touch. It can also be served in a small bowl with a spoon for easy serving.

Pairing Recommendations

Zucchini relish pairs well with grilled meats, sandwiches, hot dogs, burgers, and cheese platters. It can also be used as a topping for tacos or mixed into pasta salads.

Storage and Reheating Instructions

Store zucchini relish in a cool, dark place for up to 1 year. Once opened, store in the refrigerator and use within 3 months. To reheat, simply spoon out the desired amount and heat in the microwave or on the stovetop.

Nutrition Information

Calories per serving

Each serving of zucchini relish contains approximately 60 calories.

Carbohydrates

Each serving of zucchini relish contains approximately 15 grams of carbohydrates.

Fats

Zucchini relish is low in fat, with less than 1 gram of fat per serving.

Proteins

Zucchini relish is a low-protein condiment, with less than 1 gram of protein per serving.

Vitamins and minerals

Zucchini relish is a good source of vitamin C and vitamin A, thanks to the zucchinis and bell peppers used in the recipe.

Alergens

This recipe contains mustard seeds, which may be an allergen for some individuals. Be sure to check for any allergies before consuming.

Summary

Zucchini relish is a low-calorie condiment that is high in vitamin C and vitamin A. It is a delicious and healthy addition to your meals.

Summary

Zucchini relish is a delicious and versatile condiment that is easy to make and can be stored for several months. It is a great way to use up excess zucchinis and add flavor to a variety of dishes. Enjoy this sweet and tangy relish on sandwiches, grilled meats, or as a dip for crackers.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a sunny summer day, much like today, when my dear friend Margaret invited me over to her house for a cup of tea. As we sat in her cozy kitchen, sipping on our tea and sharing stories, Margaret suddenly got up and disappeared into her pantry.

She emerged a few moments later with a jar of the most vibrant green relish I had ever seen. "I made this zucchini relish yesterday," she said with a proud smile. "Would you like to try some?"

I eagerly accepted her offer and took a bite of the relish. The flavors exploded in my mouth - tangy, sweet, and slightly spicy. It was unlike anything I had ever tasted before. I immediately asked Margaret for the recipe, and she graciously shared it with me.

From that day on, I became obsessed with perfecting my own version of zucchini relish. I spent hours in my kitchen, chopping, stirring, and simmering until I finally achieved the perfect balance of flavors. Over the years, I have made this relish countless times, tweaking the recipe here and there, and sharing it with friends and family who have all become fans of my zucchini relish.

The key to this recipe is the freshness of the ingredients. I always make sure to use the freshest zucchinis, onions, and peppers I can find. I also like to add a touch of turmeric and mustard seeds for a little extra kick.

To make my zucchini relish, start by finely chopping four cups of zucchinis, two cups of onions, and one cup of bell peppers. In a large pot, combine the vegetables with two cups of sugar, one cup of vinegar, one tablespoon of mustard seeds, one teaspoon of turmeric, and a pinch of salt.

Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, stirring occasionally, until the relish thickens. Ladle the hot relish into sterilized jars, leaving a half-inch of headspace, and process in a hot water bath for 10 minutes.

The end result is a delicious relish that pairs perfectly with grilled meats, sandwiches, or even as a topping for hot dogs. I always make sure to keep a few jars of this relish in my pantry, ready to be enjoyed at a moment's notice.

As I sit here, reminiscing about that fateful day in Margaret's kitchen, I am filled with gratitude for the friendships and memories that have enriched my life. Cooking has always been a way for me to connect with others, to share a piece of myself with those I love. And this zucchini relish, with its vibrant flavors and rich history, will always hold a special place in my heart.