This Zucchini Relish is a great way to use up fresh zucchini! It’s tangy, sweet, and perfect for topping your burgers or enjoying as a side. Easy to make and packed with flavor!
I love how this recipe brings back memories of Grandma’s kitchen. It’s a must-have for summer picnics, and honestly, I could eat it straight from the jar! 😄
Making this relish is so simple! Just chop, mix, and let it simmer. It’s a great way to add a tasty twist to any meal or snack. You’ll want to keep this recipe handy!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star of this relish. If you’re in a pinch, yellow squash can be a great alternative. It has a similar texture and cooks well.
Onions: I recommend using yellow onions for their sweetness, but white onions can work too. If you’re avoiding onions, consider using shallots or simply omitting them.
Bell Peppers: You can mix and match your bell peppers! If you want to skip the red ones, just use more green. If you’re looking for a milder version, try using banana peppers.
Vinegar: While white vinegar is standard, you can substitute apple cider vinegar for a slightly different flavor profile. Just make sure it’s 5% acidity for proper canning.
Spices: Mustard and celery seeds are key, but feel free to get creative! A pinch of red pepper flakes can add a nice kick if you like heat.
What’s the Best Way to Prepare Vegetables for Relish?
Preparing the vegetables correctly is important for texture and flavor. Start by chopping everything finely, which helps the veggies absorb flavors better and ensures a nice consistency.
- After mixing the vegetables with salt, let them sit for 2 hours. This step draws out moisture and helps prevent the relish from being watery.
- Be sure to drain them well after this soaking period. Press gently on the colander to remove excess liquid, but don’t overdo it. You want the veggies to stay a bit juicy.
How Can You Ensure Your Jars Seal Properly?
Sealing your jars correctly is essential for safe canning. Here’s a quick guide:
- Start by sterilizing your jars and lids in boiling water for 10 minutes. This kills any bacteria that could spoil your relish.
- When filling the jars, leave about 1/2 inch of headspace. This gap allows for expansion during processing.
- After sealing the jars, process them in a boiling water bath for 10 minutes. This step creates a vacuum seal as they cool.
- Once cooled, listen for that satisfying “pop” as the lids seal. If any lids don’t seal, store those jars in the fridge and use them first!
With these tips, you’ll have delicious, homemade zucchini relish ready to enjoy or share with family and friends!
Grandma’s Classic Zucchini Relish
Ingredients You’ll Need:
For the Relish:
- 6 cups finely chopped zucchini (about 3 medium zucchinis)
- 2 cups finely chopped onions
- 1 cup finely chopped green bell peppers
- 1 cup finely chopped red bell peppers (optional for color)
- 1/4 cup salt
- 2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cloves (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus an additional 2 hours to let the vegetables soak. After that, you will need another 10 to 20 minutes for cooking and processing the jars. In total, it will take about 2.5 hours, including cooling time, but most of it is hands-off while the flavors develop!
Step-by-Step Instructions:
1. Prep Your Vegetables:
In a large bowl, combine the finely chopped zucchini, onions, green bell peppers, and red bell peppers, if using. Sprinkle them with salt and mix everything together well. Cover the bowl and let it sit for 2 hours. This process helps to draw excess moisture from the vegetables, which is essential for a perfect relish.
2. Make the Vinegar Mixture:
After the vegetables have soaked, place a colander over the sink and drain them, gently pressing out as much liquid as possible to keep the relish from being too watery. In a large pot, combine the drained vegetables with the vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and cloves. Stir everything together and bring it to a boil over medium heat, mixing until the sugar is fully dissolved.
3. Cook the Relish:
Once the mixture is boiling, reduce the heat to a simmer. Cook the relish for about 15 to 20 minutes, stirring occasionally. You want it to thicken slightly while ensuring the vegetables remain tender yet still have a bit of crunch.
4. Sterilize Your Jars:
As your relish cooks, it’s time to prepare your jars. Place them and their lids in boiling water for at least 10 minutes to sterilize. This step is crucial for ensuring your relish stays fresh.
5. Fill and Seal the Jars:
Once the relish is ready, carefully ladle it into the hot sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean to ensure a good seal, then place the sterilized lids on top and screw on the rings until just tight.
6. Water Bath Processing:
To make sure the jars seal properly and your relish lasts, process them in a boiling water bath for 10 minutes. Make sure the jars are covered with at least an inch of water during this process.
7. Cool and Store:
After processing, carefully remove the jars and place them on a clean towel or rack to cool completely. As they cool, you should hear the lids pop, indicating a good seal!
8. Enjoy and Store:
Once the jars are completely cool, store them in a cool, dark place. Allow the relish to sit for at least 1 week to let the flavors meld together before you dive in. Once opened, keep any unused relish in the fridge.
Enjoy this classic zucchini relish on hot dogs, burgers, sandwiches, or as a zesty condiment to brighten up your meals! Happy cooking!
FAQ for Grandma’s Classic Zucchini Relish
Can I Use Frozen Zucchini for This Recipe?
While fresh zucchini is recommended for the best texture and flavor, you can use frozen zucchini if it’s all you have. Just make sure to thaw it completely and drain off any excess moisture before chopping and using it in the recipe.
How Long Can I Store This Zucchini Relish?
When properly canned and sealed, this relish can last up to a year in a cool, dark place. Once opened, keep it in the refrigerator for up to 2 months. Always check for any signs of spoilage before using!
Can I Substitute the Sugar with a Different Sweetener?
Yes, you can use alternatives like honey, agave nectar, or a sugar substitute suitable for canning. Keep in mind that the flavor and sweetness level may vary, so adjust to your taste.
What Should I Serve Zucchini Relish With?
This relish is incredibly versatile! Serve it on hot dogs, hamburgers, and sandwiches, or use it as a topping for grilled meats. It also works well as a side dish with cheese and crackers for entertaining!
Feel free to reach out if you have any more questions or need further clarification on the recipe! Happy canning!
