Zucchini Relish I

Zucchini Relish I Recipe - Delicious and Easy-to-Make

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 10

Introduction

Zucchini relish is a delicious and versatile condiment that can be enjoyed on a variety of dishes. This recipe is a great way to use up an abundance of zucchinis from your garden or local farmers market.

History

Zucchini relish has been a popular recipe for many years, especially in regions where zucchinis are abundant. It is a great way to preserve the flavors of summer and enjoy them throughout the year.

Ingredients

10 cups grated zucchini
4 cups chopped onion
2 grated green peppers
5 tbsp canning salt
2.5 cups white vinegar
5 cups sugar
2 tsp dry mustard
2 tsp celery seed
2 tsp turmeric
1 tbsp cornstarch
0.5 tsp pepper

How to prepare

Use only fresh, firm medium-sized zucchini. Wash and dry, but do not peel.
Grate the zucchini, removing large seeds. Mix the grated zucchini, onions, green pepper, and canning salt.
Let the mixture sit overnight. Drain and rinse the mixture in cold water. Put the mixture in a large kettle.
Add vinegar and the remaining ingredients. Bring to a rolling boil.
Cook for 10 minutes. Pack the mixture in hot sterilized pint jars.
Cover with sterilized lids and hot water process for 20 minutes.
The dish is ready to eat right away, but it's better if it ages for a few days.

Variations

You can customize this recipe by adding different spices or herbs, such as garlic, red pepper flakes, or dill.

Cooking Tips & Tricks

Make sure to use fresh, firm zucchinis for the best flavor and texture.

- Grate the zucchinis and drain them overnight to remove excess moisture.

- Be sure to sterilize your jars and lids before packing the relish to ensure proper preservation.

Serving Suggestions

Zucchini relish is delicious served on hot dogs, burgers, sandwiches, or as a topping for grilled meats.

Cooking Techniques

The key to making zucchini relish is to properly drain the grated zucchinis to remove excess moisture and ensure a thick and flavorful relish.

Ingredient Substitutions

If you don't have zucchinis, you can substitute with yellow squash or cucumbers for a different flavor profile.

Make Ahead Tips

Zucchini relish can be made ahead of time and stored in the refrigerator for up to a month.

Presentation Ideas

Serve zucchini relish in a small bowl or jar for a rustic and homemade presentation.

Pairing Recommendations

Zucchini relish pairs well with grilled meats, sandwiches, and cheese platters.

Storage and Reheating Instructions

Store zucchini relish in a cool, dark place for up to a year. Once opened, store in the refrigerator and use within a month.

Nutrition Information

Calories per serving

Each serving of zucchini relish contains approximately 50 calories.

Carbohydrates

Each serving of zucchini relish contains approximately 10 grams of carbohydrates.

Fats

There is minimal fat content in zucchini relish, with less than 1 gram of fat per serving.

Proteins

Zucchini relish is not a significant source of protein, with less than 1 gram per serving.

Vitamins and minerals

Zucchini relish is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Zucchini relish is a low-calorie condiment that is rich in vitamins and minerals, making it a healthy addition to your meals.

Summary

Zucchini relish is a delicious and versatile condiment that is easy to make and can be enjoyed on a variety of dishes. With its fresh and tangy flavor, it is sure to become a staple in your kitchen.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Zucchini Relish. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a talented and resourceful cook, always finding new ways to use up the abundance of fruits and vegetables from her garden.

One summer, our garden was overflowing with zucchini. My grandmother had already made countless loaves of zucchini bread and casseroles, but she wanted to try something new. That's when she remembered a recipe she had heard about from a friend for zucchini relish. She was intrigued by the idea of preserving the zucchini in a flavorful relish that could be enjoyed all year round.

We gathered the ingredients and set to work in the kitchen, chopping and mixing and simmering until the relish was just right. The sweet and tangy flavors of the relish were like nothing I had ever tasted before. It was a revelation, and I knew that I had to learn how to make it myself.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. I have shared it with friends and family, who have all raved about its deliciousness. And now, I am happy to pass it on to you.

To make Zucchini Relish I, you will need the following ingredients:

- 10 cups of grated zucchini

- 4 cups of chopped onions

- 2 cups of chopped red bell peppers

- 1/4 cup of salt

- 3 cups of sugar

- 1 1/2 cups of white vinegar

- 1 tablespoon of mustard seeds

- 1 tablespoon of celery seeds

- 1 teaspoon of turmeric

- 1/2 teaspoon of black pepper

To begin, you will need to grate the zucchini and chop the onions and bell peppers. Place them in a large bowl and sprinkle the salt over the top. Mix well and let sit for at least 1 hour.

After the vegetables have sat for an hour, drain off any excess liquid and rinse them well under cold water. Place them in a large pot and add the sugar, vinegar, mustard seeds, celery seeds, turmeric, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally.

Once the relish has thickened slightly, it is ready to be canned. Ladle the hot relish into sterilized jars, leaving a 1/2 inch of headspace at the top. Wipe the rims clean, then place the lids on top and screw on the bands. Process the jars in a boiling water bath for 10 minutes.

Allow the jars to cool completely before storing them in a cool, dark place. The relish will keep for up to a year, but I doubt it will last that long once you taste it!

I hope you enjoy making and sharing this recipe for Zucchini Relish I as much as I have. It's a true labor of love, and I know that whoever tastes it will be delighted by its unique and delicious flavors. Happy cooking!