Relish has always been the squeeze bottle I avoided on the condiment table. With its iridescent green chunks and watery pea-green liquid: Non, merci. However, today’s recipe for homemade Zucchini-Pepper Sweet Relish is an entirely different garnish from that one.
Once again, I put my pickling in the hands of an expert and followed a recipe from Marisa’s Food in Jars. I loved the absolute pile of produce that went into the making of the relish and the terrific yield – 10 1/2 pint jars (which is the size I used). With one batch, I stocked my pantry, as well as gifted a few jars to my little sister who just moved into a new apartment.
Other perks to this recipe are its dead simple method, as well as the relatively short ingredient list. Ready to get canning?
A quick summer meal has become grilled lamb sausages from a local farm topped with heaps of this zucchini relish. Those, paired with steamed sweet corn and a garden salad, keep the whole family happy even on the most humid of evenings.
I’ve also been using the relish to liven up regular old tuna sandwiches. With the heat wave we’ve been having, they’ve become a regular on the lunch menu, and the added tang and crunch from the relish quite transforms the sandwiches.
I should also add that a food processor is infinitely appreciated in the preparation of the vegetables. My Magimix by Robot-Coupe took care of the grating and chopping in abut 2 minutes. Thank heaven.
Also helpful, was a Le Creuset 6-3/4-Quart Oval French Oven, which did an excellent job of containing all the vegetables and cooking them down, although a good bit of arm work is required to stir the whole shebang together.
|Zucchini-Pepper Sweet Relish||
- 6 cups/890 g chopped green bell pepper (about 8 whole peppers)
- 6 cups grated green & yellow zucchini (about 3 pounds zucchini)
- 2-1/2 cups grated onion (about 2 large onions)
- 4 cups/960 ml apple cider vinegar, divided
- 2 cups/400 g granulated sugar
- 2 Tablespoons sea salt
- 2 Tablespoons mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon red pepper flakes
- Prepare a boiling water bath and 5 regular-mouth 1-pint/500 ml jars according to our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
- Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups/480 ml of the apple cider vinegar and bring to a simmer over medium heat. Cook until the vegetables have cooked down, about 30 minutes.
- Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
- Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
- When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5-minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.
Does relish rank among your condiment favorites?