There’s something incredibly satisfying about creating your own condiments from scratch. Whether you’re enhancing a barbecue, elevating a sandwich, or adding flavor to a plain dish, simple sweet zucchini relish is a versatile addition to your pantry. This recipe is easy to follow, packed with flavor, and ideal for preserving the harvest of summer zucchinis. Let’s dive into everything you need to know to make this delectable relish.

Why You’ll Love This Recipe

Zucchini relish isn’t just a tasty topping; it’s a way to:

• Use up extra zucchinis: Turn an abundant summer harvest into a long-lasting treat.
• Save money: Homemade relish is cost-effective compared to store-bought versions.
• Customize flavors: Adjust spices and sweetness to match your preferences.
• Preserve freshness: Enjoy the taste of summer vegetables all year long.

Ingredients You’ll Need

Main Ingredients

Ingredient	Quantity
Shredded unpeeled zucchini	12 cups
Chopped onion	4 cups
Canning salt	5 tablespoons
White sugar	6 cups
White vinegar	2 1/2 cups
Chopped red bell pepper	1
Chopped green bell pepper	1
Cornstarch	1 tablespoon
Celery seed	1 1/2 teaspoons
Ground nutmeg	3/4 teaspoon
Ground turmeric	3/4 teaspoon
Ground black pepper	1/2 teaspoon

For Canning

Item	Purpose
1-pint jars (sterilized)	Storing relish
Large stockpot	Water bath
Jar holder	Safe handling

Step-by-Step Instructions

Step 1: Prepare the Zucchini and Onion Mixture

1. In a large, non-metallic bowl, combine shredded zucchini and chopped onion.
2. Sprinkle with canning salt and mix well using your hands.
3. Cover the bowl and refrigerate overnight to allow the mixture to release excess water.

Step 2: Rinse and Drain

1. Drain the zucchini mixture in a colander and rinse thoroughly with cool water to remove excess salt.
2. Squeeze out as much water as possible and set aside.

Step 3: Make the Relish Base

1. In a large pot, combine white sugar, white vinegar, chopped red and green bell peppers, and cornstarch.
2. Add celery seed, ground nutmeg, ground turmeric, and ground black pepper. Stir well to combine.

Step 4: Cook the Relish

1. Add the drained zucchini and onion mixture to the pot.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 5: Sterilize the Jars

1. While the relish cooks, sterilize seven 1-pint jars and lids.
2. Use a boiling water bath or dishwasher sterilization setting to ensure cleanliness.

Step 6: Pack the Jars

1. Carefully ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace.
2. Remove any air bubbles by running a knife around the inside of the jar.
3. Wipe the jar rims clean and screw on the lids.

Step 7: Process in a Water Bath

1. Place a rack in the bottom of a large stockpot and fill halfway with boiling water.
2. Lower the jars into the pot using a jar holder, leaving 2 inches of space between them.
3. Add more boiling water if necessary to cover the jars by 2 inches.
4. Bring the water to a full boil, cover the pot, and process for 30 minutes.

Step 8: Cool and Store

1. Remove jars from the pot and place them on a cloth-covered or wooden surface, leaving space between them.
2. Let jars cool completely. Check seals by pressing the tops of the lids—they should not move.
3. Store sealed jars in a cool, dark place for up to one year.

Tips for Perfect Zucchini Relish

Choosing the Right Zucchini

• Use medium-sized zucchinis for the best texture and flavor.
• Avoid overly large zucchinis, as they can be watery and less flavorful.

Customizing the Recipe

• Add a pinch of red pepper flakes for a spicy kick.
• Experiment with different vinegars, such as apple cider or white wine vinegar, for a unique twist.
• Incorporate additional spices like mustard seed or dill for a more complex flavor profile.

Storing the Relish

• Keep unsealed jars in the refrigerator and consume within a month.
• Properly sealed jars can be stored in a pantry for up to one year.

Nutritional Information

Nutrient	Amount per Serving
Calories	80
Total Fat	0g
Sodium	210mg
Carbohydrates	20g
Fiber	1g
Sugar	18g
Protein	1g

Frequently Asked Questions (FAQs)

1. Can I use yellow squash instead of zucchini?

Yes, yellow squash works well and adds a slightly sweeter flavor.

2. How long does homemade zucchini relish last?

Sealed jars can last up to one year when stored in a cool, dark place. Opened jars should be refrigerated and consumed within one month.

3. Do I have to use canning salt?

Canning salt is recommended because it doesn’t contain additives that can cloud the relish. However, kosher salt is a suitable substitute.

4. Can I make this relish less sweet?

You can reduce the amount of sugar to suit your taste, but it may slightly alter the preservation process.

5. What dishes pair well with zucchini relish?

Zucchini relish is fantastic on burgers, hot dogs, sandwiches, and as a topping for grilled meats.

6. Can I skip the water bath canning process?

If you plan to consume the relish immediately, you can skip the canning process and store it in the refrigerator. However, it won’t have the long shelf life of canned relish.

Conclusion

Making your own simple sweet zucchini relish is a rewarding way to preserve the flavors of summer. With its vibrant color, tangy-sweet taste, and versatile use, this relish is perfect for elevating any meal. Whether you’re a seasoned canner or a beginner, this recipe is straightforward and satisfying.

Ready to get started? Grab your zucchinis and start creating your own homemade relish today!

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