Zucchini Relish

Canning Recipes -

Zucchini can sure take over the garden. Finding creative ways to use it can be a challenge! This delicious zucchini relish recipe will have you wishing you had planted even more. Tomatoes, peppers and spices add subtle flavor to this scrumptious recipe for zucchini garden relish that is the perfect accompaniment to so many dishes.

* 6 cups sliced, zucchini (about 2 pounds or 1 kg)
* 1 tablespoon salt
* 1 teaspoon yellow mustard seed
* 6 whole allspice
* 6 whole black peppercorns
* 6 whole cloves
* 1 red bell pepper, chopped
* 6 cups chopped onion (about 5 medium onions)
* 2 garlic cloves, chopped fine
* 1 teaspoon turmeric
* 1/2 teaspoon ground cloves
* 1 1/2 cups packed brown sugar
* 4 cups cider vinegar
* 1 tablespoon soy sauce

Directions:

Sprinkle zucchini slices with salt. Layer zucchini in colander set over bowl; cover and refrigerate for several hours or overnight.

Put mustard seed, allspice, peppercorns and whole cloves on a square of cheesecloth; gather up edges and tie with string.

In a large saucepan, combine zucchini, cheesecloth bag, bell pepper, onions, garlic, turmeric, cloves, sugar, vinegar and soy sauce.

Bring to boil; reduce heat to medium and simmer for 1 hour.

Remove and discard cheesecloth bag. Stir chutney and ladle into hot sterilized jars, leaving 1/4 – inch headspace.

Wipe rims clean. Adjust lids according to manufacturer’s instructions.
Style of Pack-Hot – Boiling Water bath
Jars – half pint or pints
Processing Time = 10 minutes

Pickles and relish need to set for at least 4 weeks for the flavors to develop properly.

Pickle Relish

Pickle Relish

Pickle Relish
3 quarts finely chopped cucumbers
3 cups finely chopped green peppers
3 cups finely chopped red peppers
1 cup finely chopped onions
3/4 cup canning or pickling salt
4 cups ice
8 cups water
4 teaspoons each mustard seed, turmeric, whole allspice and whole cloves
2 cups sugar
6 cups white vinegar (5% acidity)

Yield: about 9 pints or 18 half-pints

Procedure: Add cucumbers, peppers, onions, salt and ice to water and let stand four hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat pickle mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process pints or half-pints in a boiling water bath canner for 15 minutes at 6,000 feet or less; 20 minutes above 6,000 feet