This Grandma’s Classic Zucchini Relish is a tasty mix of zucchini, onions, and peppers. It’s sweet, tangy, and perfect for sandwiches or just eating straight from the jar!
Making this relish brings back so many happy memories. Plus, it’s a great way to use up all that zucchini from the garden. Trust me, you’ll want to keep this recipe close! 🍽️
Key Ingredients & Substitutions
Zucchini: This is the star of the relish! I recommend using medium-sized zucchinis as they are easier to chop and have a good moisture content. If you don’t have zucchini, you can use cucumbers, but the flavor will change a bit.
Onions: Yellow or white onions work best for a sweeter taste. If you prefer a milder flavor, try using green onions instead. They’ll add a nice freshness!
Green Bell Pepper: If you’re not a fan, you can replace it with red bell pepper for a sweeter touch or even jalapeño for a bit of heat. I sometimes mix colors for a beautiful presentation!
Salt: I use regular table salt, but kosher salt or sea salt can work fine as well. Just be cautious with the measurement as they vary in size and may affect the relish’s taste.
Vinegar: White vinegar is my go-to for this recipe, but you could also experiment with apple cider vinegar for a bit of sweetness. Just stick to a vinegar with a similar acidity level.
What’s the Best Way to Prepare Zucchini for Relish?
The preparation of the zucchini is key to your relish’s texture and taste. Start by washing the zucchinis well to remove any dirt. Then, finely chop them so they mix well with the other ingredients.
- **Salting the Vegetables:** After chopping, sprinkle with salt and let them sit for 2 hours. This helps draw out excess water, ensuring your relish isn’t too runny.
- **Rinsing the Salt:** Don’t skip rinsing the vegetables after salting! This removes excess salt to avoid an overly salty relish. Make sure to drain well.
- **Simmering Time:** Keep an eye on the simmering stage. You want your vegetables tender but not mushy! Stir occasionally to ensure even cooking.
Taking these steps will help you create a delightful relish that captures the flavors of summer. Enjoy making this family recipe!
Grandma’s Classic Zucchini Relish
Ingredients You’ll Need:
For The Relish:
- 6 cups finely chopped zucchini (about 4 medium zucchinis)
- 2 cups finely chopped onions
- 1 ½ cups finely chopped green bell pepper
- 1 cup finely chopped celery (optional)
- 1/3 cup salt
- 2 ½ cups granulated sugar
- 2 cups white vinegar (5% acidity)
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
How Much Time Will You Need?
Preparing this classic zucchini relish will take about 2 ½ hours in total. You’ll need about 15 minutes for prep work and then allow 2 hours for the vegetables to sit with salt to draw out moisture. After that, cooking and canning will take around 30 minutes, plus a bit of time for the jars to cool.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by placing the chopped zucchini, onions, green bell pepper, and celery, if you’re using it, in a large bowl. Sprinkle the vegetables with salt, then toss everything together. Cover the bowl and let it sit for 2 hours. This will help to draw out the moisture from the veggies, which is important for the relish!
2. Rinse and Drain:
After the 2 hours are up, drain the vegetables in a colander. Rinse them thoroughly under cold water to remove the excess salt. Once rinsed, let them drain again and set them aside for later. This ensures your relish won’t end up too salty!
3. Make the Base Mixture:
In a large pot, combine the sugar, vinegar, mustard seeds, celery seeds, and ground turmeric. Place the pot over medium heat, stirring the mixture until everything is dissolved and begins to boil.
4. Combine and Simmer:
Now it’s time to add your drained veggies to the boiling mixture in the pot. Return it to a boil, then lower the heat and let it simmer uncovered for 10 to 15 minutes. Be sure to stir occasionally to prevent sticking!
5. Jar the Relish:
Once your relish is cooked, remove it from the heat. Carefully ladle the hot relish into sterilized canning jars, leaving about a ½ inch of headspace at the top of each jar. Wipe the rims of the jars with a clean cloth for a good seal.
6. Seal and Process:
Place sterilized lids and bands on each jar to seal them. Next, process the jars in a boiling water bath for 10 minutes. This step is crucial for sealing and preserving the relish!
7. Cool and Store:
After processing, remove the jars from the water bath and allow them to cool completely on a clean towel or rack. Once cooled, check that the lids have sealed properly. Store the sealed jars in a cool, dark place. For the best flavor, let the relish mature for at least 2 weeks before opening. After opening, remember to refrigerate it!
Serve your delicious homemade zucchini relish on burgers, hot dogs, or enjoy it as a tangy side. Enjoy the flavors of this classic recipe!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Relish?
Absolutely! While this recipe focuses on zucchini, you can incorporate other vegetables like shredded carrots or even diced cucumbers for additional flavor and texture. Just be sure to adjust the chopping size to keep the relish consistent.
How Should I Store Leftover Relish?
Once opened, store your relish in the refrigerator in an airtight container. It will stay fresh for about 2-3 months. Make sure to use a clean spoon every time you scoop to prevent spoilage!
What If My Relish Is Too Watery?
If you find your relish has excess liquid, you can simmer it longer to evaporate some moisture. Just keep an eye on it to avoid overcooking the vegetables. The goal is a thick, chunky texture!
Can I Reduce the Sugar in This Recipe?
You can reduce the sugar to suit your taste preferences, but keep in mind that it may affect the balance of sweetness and acidity in the relish. Start with 2 cups of sugar and adjust gradually if needed!
