by Zeak Rice
Sweet and Snappy Zucchini Relish (Small Batch)
Prep Time: 10 mins
Total Time: 1 hr 40 mins
We love this recipe! It’s easily changeable, and if not made perfect, there’s not a hundred jars of it. I use my food processor to chop. So, try it and see if you like it too.
1 1/4 lbs zucchini, 4 cups finely chopped
2 medium onions, finely chopped
1 sweet red pepper, finely chopped
2 tablespoons pickling salt
1 1/4 cups granulated sugar
3/4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon celery seed (not celery salt)
1/2 teaspoon hot pepper flakes [OPTIONAL]
1/2 teaspoon turmeric
1 tablespoon cold water
2 teaspoons cornstarch
Combine zucchini, onion, and sweet pepper in a large non-reactive bowl. Sprinkle with salt, and stir well. Let stand 1 hour. Drain through a sieve, rinse, and drain again, pressing out excess water.
Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes, and turmeric in a large stainless-steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered, until vegetables are tender – about 15 minutes.
Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often. Ladle into hot, sterilized jars to within 1/2″ of rim. Wipe rims, add hot lids and rings. Process in a boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.
Nutrition Facts: Serving Size: 1 (63 g) Servings Per Recipe: 22 Calories: 57.7 Total Fat: 0.1g Total Carbohydrate: 13.8g Dietary Fiber: 0.5
Serves: 22. Yield: 4 half-pints.
Here are 3 different batches I made in 2022. You can choose your own flavors by substituting various herbs and spices. Have fun!
1 – White Sugar, 1 Tbs. Molasses, 1 Tsp. Whole dill seeds, No celery seed.
2 – White sugar + 2 Tbs. molasses, 1 Tsp. whole dill, 1 Tsp. nutmeg, 1 Tsp. Curry powder, Freshly grated ginger, 1 Tsp. garlic
3 – White sugar, 1Tsp. whole dill, ½ Tsp. ground fennel, ½C. Orange sweet bell peppers, ¾ Tsp. mace.