Zucchini Relish for Long-Term Storage

Zucchini relish is a great way to store the harvest at it's peak and enjoy it all season long. This relish is great on burgers and hot dogs, but is also goes great in tuna salad, egg salad, on sandwiches, and mixed with mayonnaise to make tartar sauce.

Zucchini Relish for Long-Term Storage

4 1/4 lb (2 kg) zucchini, about 14 medium
1 1/2 lb (675 g) onion, about 5 medium
2 large sweet red peppers
1 large sweet green pepper
1/3 cup (75 ml) pickling salt
2 1/2 cups (675 ml) granulated sugar
1 tbsp (15 ml) Each: ground nutmeg & ground turmeric
2 1/2 cups (625 ml) white vinegar
4 tbsp (60 ml) prepared horseradish
1 large hot pepper including seeds, chopped
Preparation Day
Pulse zucchini in food processor to finely chop; measure 12 cups. Repeat for onions; measure 4 cups. Place chopped vegetables in a large glass or stainless steel bowl. Remove seeds and membrane from sweet green and red peppers. Finely chop green pepper; cut red pepper into ¼” cubes; add both to zucchini. Stir in pickling salt. Cover and refrigerate overnight.

Preserving Day
Drain vegetables; rinse with cold running water. Drain in a cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.

Place vegetables in a large stainless steel saucepan. Stir in sugar, nutmeg, turmeric, vinegar, horseradish and hot pepper; bring to a boil. Reduce heat and boil gently until thick, about 45 minutes.

Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Wash lids in hot, soapy water, dry, and set aside with screw bands until needed. Keep jars hot until ready to use.

Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using a nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining relish.

Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

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