Tuesday, July 24, 2012

Sweet Zucchini Relish

If you have a bumper crop of zucchini.  And let's face it, who doesn't?  You can use up a lot of those extra zucchini by making a batch of sweet zucchini relish.  I made this several years ago and finally used up all the jars.  It tastes great on hamburgers and hot dogs.  I use it to add to potato and macaroni salads too when I want a sweeter version. 

To start get several zucchini

Wash your zucchini and cut off the ends.  Then grate it into a large bowl or pot.  You will need 12 cups of grated zucchini.  Add to the zucchini 4 cups of chopped onion and 5 tablespoons of canning salt.

Using clean hands, mix the zucchini, onion, and salt together until well blended.  Cover it and put it in the fridge over night. The salt helps draw out all the water from the onions and zucchini.

The next morning drain the zucchini.  Rinse well with cold water and drain again.  Then squeeze out excess.

While my zucchini and onion was draining I rehydrated some green peppers.  The recipe calls for one large green pepper and one large red pepper.  We don't have any of these ready yet in the garden.  Luckily I dehydrated a bunch last fall.  To rehydrate I put my peppers into a pot and cover with water.  Bring to a boil and then cover with a lid and take off the heat.  With in 10 minutes they will be rehydrated.

In a stock pot put in 6 cups of sugar, 2 1/2 cups vinegar, 1 tablespoon of clear jel, 3/4 teaspoon ground nutmeg, 3/4 teaspoon turmeric, 1 1/2 teaspoons of celery seed, and 1/2 teaspoon ground black pepper.  Stir together well.

Add the zucchini and peppers and mix well.  Bring to a boil over medium-high heat.  Then reduce to medium-low and simmer for 30 minutes.

Take off the heat and put into clean, hot, and sterilized pint jars.  I you will get between 7 and 8 pints jars.  You can see how after it has cooked it has thickened up quite a bit and turned a nice deep greenish yellow color.

Wipe your rims clean and put on new hot lids.  Screw on the rings and tighten. Here are my jars waiting to go into the canner.

Process in a boiling water bath for 15 minutes.  Let cool and test for proper seals!

Sweet Zucchini Relish
12 cups of grated zucchini (Do not peel)
4 cups chopped onion
5 tablespoons of canning salt
6 cups of sugar
2 1/2 cups vinegar
1 tablespoon clear jel
3/4 teaspoon ground nutmeg
3/4 teaspoon turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon ground black pepper
1 large green bell pepper, chopped
1 large red bell pepper, chopped

Mix zucchini, onion, and salt.  Cover and put in the fridge over night.  Drain well and rinse with cold water.  Drain and squeeze out excess water.

Put remaining ingredients into a stock pot.  Stir well.  Add the zucchini mixture.  Bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer for 30 minutes.  Put into hot sterilized jars.  Adjust caps and process in a boiling water bath for 15 minutes. Yields: 7-8 pints

I am linking to Homestead Barn Hop


Sun Valley Homestead said...

Looks delicious...and one thing I definitely like about your recipe is on Clear Jel required as it's impossible to find here in Canada.

Creations by Dina said...

Cornstarch can be used in place of the clear jel. I prefer to use clear jel instead of cornstarch in recipes for canning. Cornstarch has a tendency to break down when reheated after canning.

Beth in NC said...

Wow, that looks DELICIOUS!

Thanks for your comment about the raccoon. I pray he never comes back!!!

Have a great weekend. I need to try your delicious recipe!

Unknown said...

Is clear jel the same thing as pectin?