SMALL BATCH ZUCCHINI RELISH RECIPE
Discover the tangy-sweet goodness of small batch zucchini relish with our easy-to-follow recipe. Elevate sandwiches, burgers, salads, and more with this versatile condiment. Perfect for gardeners and those who love homemade gifts. Try it today!
Equipment
Ingredients
- 1 1/4 lbs zucchini 4 cups finely chopped
- 2 medium onions finely chopped
- 1 sweet red pepper finely chopped
- 2 tablespoons pickling salt
- 1 1/4 cups granulated sugar
- 3/4 cup cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed not celery salt
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon turmeric
- 1 tablespoon cold water
- 2 teaspoons cornstarch
Instructions
- In a large non-reactive bowl (see notes), mix together the finely chopped zucchini, onion, and sweet pepper. Sprinkle the mixture with salt and stir it well. Allow it to stand for one hour.
- Drain the mixture through a sieve, rinse and drain again, pressing out excess water.
- In a large stainless steel saucepan, mix together the drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes, and turmeric. Bring the mixture to a boil over high heat. Then, reduce the heat and let it simmer uncovered until the vegetables become tender, which usually takes about 15 minutes.
- Blend the tablespoon of cold water and cornstarch; stir. Add this mixture to the step above. Cook the combined ingredients for approximately 5 minutes, or until the liquid thickens and becomes clear. Make sure to stir frequently during this process.
- Ladle into hot, sterilized jars to within a 1/2″ of the rim. Wipe rims, add hot lids and rings.
- Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.
Notes
The terms “reactive” and “nonreactive” are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all “reactive.” Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.”
Tried this recipe?Let us know how it was!