When life hands you monster zucchini, make zucchini relish!
Thank God for this zucchini relish recipe. It’s that time of the year when the garden is bursting with zucchini, and the family is so sick of eating it that they turn zucchini green when they hear the word. Then you discover the monster zucchinis that are the size of a baseball bat hidden under the leaves in your garden. What to do? When life hands you monster zucchini, make relish!! For relish you want lots of flesh and not the seeds so the big guys are perfect. Our pastor’s wife, Jo, makes the yummiest zucchini relish (she always gives Bill a few jars at Christmas and he hoards it like gold) and she shared her zucchini canning recipe with me. It is easy to make and so good! Try it…..you will love it!
Zucchini relish is the perfect canning recipe to use up Monster Zucchini!
Zucchini are without a doubt the most prolific vegetable in the garden. Think about it! The vegetable everybody wants to give you from their garden is ZUCCHINI. And they almost never give you the nice small ones that are perfect for slicing and sautéing. Instead they give you bags of monster zucchini that are the size of a Louisville Slugger. This recipe uses those huge zucchinis perfectly. In fact, we like this relish so much I actually ask gardening friends for zucchini! You will to once you have a taste of this delicious condiment.
|Sister Jo's Zucchini Relish- a recipe to use large zucchini|| |
- 12 cups finely chopped zucchini
- 4 cups finely chopped onion
- 1 finely chopped large green bell pepper
- 1 finely chopped large red bell pepper
- 4 tbsp. of pickling/canning salt
- 3 cups white vinegar (5% acidity)
- 5 cups sugar
- 1 4.5oz. can of chopped green chili peppers
- 4 teaspoons celery seed
- 2 tbsp. mustard seed
- 1 tbsp. turmeric
- 1 tbsp. corn starch
- 1 tsp. coarse ground black pepper
- ½ tsp. nutmeg
- Finely chop enough zucchini to make 12 cups.
- Finely chop 4 cups of yellow onions.
- Finely chop 1 red pepper and 1 green pepper.
- Combine the vegetables and sprinkle with the pickling/canning salt. Stir well & and let set overnight in the refrigerator.
- The next morning rinse well in cold water in a colander and drain. Squeeze excess liquid from them. I use a clean kitchen towel to do this.
- In a large pot, mix vinegar, sugar, green chili peppers, celery seed. mustard seed, turmeric, cornstarch, black pepper, and nutmeg.
- Bring the mixture to a boil and boil 2-3 minutes to create a syrup.
- Add the chopped vegetables and simmer for 15 -20 minutes.
- Add hot mixture to sterilized ½ pint or pint Mason jars. Leave ½” headspace. Process in a water bath for 10 minutes.
- Remove jars from water bath and allow to cool undisturbed for 12 to 24 hours. Then wipe jars and lids clean with a damp cloth and store in a cool dark place for up to 12 months. (You will likely hear the jars pop when they seal shortly after removal from water bath. The next day test the seals by pushing on top. There should be no movement of the lid. Also gentle pressure from your fingertips on edges of lid should reveal that it is securely suctioned onto the jar.)
- Note: The relish tastes good from the start, but allowing it to set for 6 weeks will deepen the flavor, which is often the case with pickled items.
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More Zucchini Recipes from The Wilderness Wife
More Canning Recipes from The Wilderness Wife