Zucchini Relish Sweet and Tangy |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A canned recipe using summer squash spicing and sweetening it with love. Top a hot dog, burger, fried fish with this. Or add to mayonnaise for an easy tartar sauce. 8/2011 added garlic and used just red bell peppers. Ingredients:
8 cups diced zucchini, seeded removed |
1 large onion, diced |
1 large red bell pepper, diced |
1 large green bell pepper, diced |
6 garlic cloves, peeled and sliced (optional) |
3 tablespoons pickling salt |
2 cups sugar |
2 cups vinegar |
1 teaspoon celery seed |
1 teaspoon mustard, seed |
1 teaspoon mixed peppercorns |
1 teaspoon turmeric |
2 tablespoons chopped fresh basil |
4 drops green food coloring, next batch i won (i found i like the color as is from the turmeric no green added) |
pickling lime, calcium chloride i used pickling crisp granules |
Directions:
1. In a large glass bowl place zucchini, peppers, onion. Stir in salt and top with cold water. Cover and chill 8 hour or over night.
2. Rinse and drain very well.
3. Place the rest of the ingredients in a large stainless steel pot. Bring to a boil and the simmer for 5 minutes stirring to be sure all sugar is dissolved.
4. Add in the zucchini mix and bring back to a boil then reduce to simmer. Simmer uncovered for 10 minutes.
5. Place 1/8 teaspoon per jar of pickling crisp granules if using into hot sterilized jars, no need to mix into the veggies.
6. Spoon relish into jars leaving 1/2 inch head space.
7. Wipe rims and adjust lids and bands. Place in a water bath for 10 minutes. Remove to cool out of draft for 12 hours. Check for sealing. Store for 1 year out of light and heat. Give as gifts.
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