I’ve mentioned it before, I have zucchini coming out of my ears. I plant the same amount of zucchini plants each summer for some reason this year we have an over abundance of zucchini. I can only grill or stuff so many before I get sick of it. I did make a new zucchini orange bread that is to die for that you must give a try.
I wanted to “think outside the box” and make something that would last until winter. I was looking through my canning book Sweet and Tart to get new ideas and I found a Zucchini Relish recipe. I thought it looked interesting, and pretty easy to make. If it didn’t turn out, no biggie! Well I was wrong…it did turn out and it’s AMAZING!!!
This zucchini relish is perfect as a topping on burgers, hot dogs, sausages and even barbecue pulled chicken or pork. It has a little spice to it, but not too much and tons of flavor. Here is the original recipe I used from Sweet and Tart. I did have a ton of juice left so next time I’d double the amount of zucchini I use. At the time I was also pickling cucumbers so I used some of the juice for those pickles which you could do as well. I also think summer squash would be a good choice for this relish if you are trying to use up that. Just be sure to get all the seeds out of the squash before shredding.
- 3½ cups Apple Cider Vinegar
- 3 pounds of zucchini seeded and shredded (no need to squeeze out water)
- 1 cup water
- 1 cup sugar (I used raw)
- 2 tablespoons kosher salt
- 1 tablespoon yellow mustard seed
- 1 tablespoon brown mustard seed
- 1 tablespoon chili flakes
- ½ tablespoon celery seed
- Shred all the zucchini. No need to squeeze out the water
- In a large saucepan add water, cider, salt, mustard seeds, chili flakes and celery seed. Bring to a boil
- Add shredded zucchini and then lower heat and simmer for about 7 minutes
- Using a slotted spoon pack zucchini in pint canning jars then add the liquid until it's about ½ inch from the top
- seal the canning jars and process for 10 minutes.
- Makes about 6 pints
If you are unsure of how the canning process works then you can check out my pickling recipe which gives you the low down. I plan on making a ton of this relish to use for our family throughout the rest of year and to hand out as gifts. Who doesn’t love homemade gifts?