When life gives you zucchini… make Zucchini Relish! I actually love this time of year because I get such a kick out of all the zucchini bounty to be used up!
You need to plan ahead for this recipe because the vegetable mixture needs to sit overnight. You can chop up your ingredients the first day and make sure your mason jars are clean and you have enough lids etc. Get your canning equipment rounded up- roasting pan, or canner, dutch oven, tongs etc. Then the second day goes fairly quickly because you have your equipment lined up and ready to go.
First you are going pulse the vegetables in your food processor. Pulse gently in batches so you don’t over process the vegetables. This mixture, with some salt is going to sit overnight in the fridge.
Then you are going to rinse the vegetables and drain them well. I love this colander that fits over my sink!
The next step is to simmer the syrup and vegetable mixture.
For the canning technique, I use the bottom of a large flat roasting pan straddled over my front and back burners. I fill the pan half way with water and bring it to a simmer. Then I invert my (clean) mason jars and let them simmer for about 15 minutes to sterilize. The caps and jar rings go in for about 5 minutes just before I am going to put them on the filled jars.
Some preserves call for a water bath to help seal them. I was able to add enough additional water to the bottom of my roasting pan to cover my jars. Bring your water bath to a gentle simmer. After I have filled the jars, wiped the lip, attached the rubberized top and fastened the screw on band I transfer them to the roaster pan. (Note: the metal screw on ring should only be finger tight. Don’t try to force it on really tightly.) Once they are all nicely submerged I simmer them for about 10 minutes.
Remove the hot jars carefully with tongs and have lots of towels handy to catch drips and insulate you from the heat.
I let the hot jars stand on towels, away from drafts, to catch the drips while they are cooling. You hear all these lovely pops as your relish gets sealed in air tight!
When they are cool check the screw on ring band. You may need to tighten some up again. Don’t worry if you have to tighten them again- the flat top with the rubber ring will be tightly sealed to the jar mouth.
Store your relish in a cool, dark place for up to a year.
This Zucchini Relish is similar to the many other recipes out there except that I reduced the sugar from 6 cups to 5 cups. It still seems like a lot but when you spread if over 6-7 pints and the fact you only use a teaspoon -a tablespoon at a time – it makes it seem better.
I used it in light mayonnaise to make a tartar sauce to go with these Lemon Pepper Haddock Bites. The combination is to die for!
Take Me to the Recipe!
Here is some canning equipment I can recommend. Note -these are affiliate links which means if you decide to order any of it via my link I may receive a small commission at no extra cost to you.Granite Ware 706-2 11.5-Quart Covered Preserving Canner with Rack
Bernardin 750ml Wide Mouth Jars, 9-Pack, Clear
Kitchen Strainer – 6-Quart Capacity – Colander Collapsible Over The Sink Colander with Extendable Handles Food-Grade-Silicone Space-Saver Folding by Ninonly Green & Grey
HIC Brands that Cook 5-Piece Canning Set