I have a ton of zucchini coming to me from my parent’s garden. It is insane how much zucchini can come off of one plant! I have about had it with eating it at this point. I’ve grilled it, sauteed it, stir-fried it, steamed it. But the one thing I didn’t do was pickle it! I had SO much left over I decided to make some zucchini relish. I’ve never made pickles before & this was my first summer doing my own canning, every other time I’ve canned it’s been with my mom at her house. My cousin apparently was doing the same thing in Wisconsin, this was her first summer canning too. We’ve been going back & forth on Facebook about this & that, posting pictures, trading tips. She forwarded me this recipe for Zesty Zucchini Relish. I had found something similar in the Ball Blue Book but I liked her’s better. The only problem is, I HATE green peppers. So I did some tinkering & substituted the green pepper with a mix of yellow summer squash & cucumbers.
At first, as you can see in the picture above, I was considering adding some celery, but once I shredded my yellow squash & cucumbers, I had more than enough veggies. All the ingredients came from either mine or my parents garden. It turned out freaking delicious. My son liked it so much, the first day after I canned it he called me as soon as he got home from school & asked me how to cook hot dogs so he could have something to eat the relish with!
So here’s the recipe I used, with my own modifications added! Please note, this is technically a sweet relish. I don’t like sweet relish & I refuse to eat it. However, this doesn’t taste like normal sweet relish. It isn’t really sweet, it’s more like a spicy bread & butter taste. I just thought I’d throw that out there so no one gets misled.
Rox’s Zesty Zucchini Relish
Brine Soak Ingredients
8 cups shredded zucchini
3 cups shredded white onions
2 cups shredded cucumber
1 cup shredded yellow summer squash
3 green chili peppers, roasted
8 garlic cloves, minced
1/2 cup canning salt
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon celery seed
1 tablespoon grated ginger
1 tablespoon chopped lemon basil
Fresh ground black pepper
- Place the Brine soak ingredients in a glass or stainless steel container. Add canning salt & cover with cold water. Let stand for 1 hour or refrigerate overnight.
- Rinse well and drain. Squeeze out excess water. Resulting mixture should cont4 cups of well packed veggies.
- In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired.
- Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.
FYI – Always adjust the processing times for your altitude. Here in Denver, the mile high city at 5,280 feet above sea level, I have to add 10 minutes to everything I process. I forgot to do that on my peaches & one batch of peach butter & it was a nightmare to fix.