Cappers Farmer Blogs > Homespun Life in the City

Easy Canned Zucchini Relish

Erin SheehanCanning condiments is a hobby, not a money-saving enterprise, to be sure. That said, there’s nothing quite like the sound of your jars sealing up as you pull a batch out of the waterbath. It’s music to the ears for canners! This photographs shows the zucchini and cucumber relishes I canned last week.

ZukeCuke

Most of us who have any kind of vegetable garden grow zucchini. And even if you only have one or two plants you probably have too much zucchini to eat. We make zucchini casserole, muffins, bread, milk (yes, zucchini milk!), and we eat it fried up with olive oil and fresh garlic. But there’s inevitably still extra zucchini lying around come August.

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Although most commercial relish is made with cucumbers, zucchini relish is just as good. It has a similar flavor to cucumber relish and you may even find that you prefer it. My co-worker likes it so much she claims to eat it right from the jar! We made this relish using the freshest onions, peppers and zucchini picked from our garden and immediately chopped up. Delicious!

If you have even a couple extra zucchinis and are anxious to have a new canning adventure, this recipe is for you. I got it from my mom who has been making it for years.

ZukeZucchini Relish

2 cups grated zucchini
1 cup finely chopped onions
2 tablespoons canning salt
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1  3/4 cups white sugar
1 cup cider vinegar
1 teaspoon mustard seeds
2 teaspoon celery seed

Place grated zucchini and chopped onion in large bowl. Add salt. Let sit 2 to 3 hours in refrigerator.

Rinse zucchini and onion mixture thoroughly in a large strainer and drain well. Put mixture in a large stainless steel pot.

Chop peppers in your food processor. Add peppers to zucchini and onions along with all remaining ingredients. Mix well and boil for 30 minutes, or until you feel it is thickened up enough.

Prepare your water bath canner. Make sure your jars and lids are clean and put your lids in a small bowl of warm (not boiling) water. Your jars should be in simmering water to keep them hot.

Remove your hot canning jars from the waterbath and ladle the relish into the jars. Leave about 1/2-inch headspace. Place lids and rings on jars and place jars in your boiling water bath.

Boil in the canner for 15 minutes. Turn off heat, remove cover and let canner sit for 5 minutes.

Remove jars and place on a towel. Let sit for about 24 hours. Our yield was about 5 pints. Enjoy!

nebraskadave
9/19/2014 7:38:30 AM

Erin, I've never had a problem with the zucchini glut talked about by other bloggers. I seldom get more than a couple from the plant before the vine borer kills it. That's usually enough to satisfy my desire for zucchini anyway. I didn't get any planted this year because of the terribly wet June. I'm just not a mud planting gardener. I'm working on building raised beds with wood chip pathways to help deal with wet year gardening. It will take a couple years to complete the raised bed garden area. I did get one bed completed just in time to plant some free strawberries given to me by a neighbor from 35th Street Corner neighborhood, a new property that I've acquired. I've been wanting strawberries for a couple years but just didn't want to pay the price from the seed catalogs or the local nurseries. I have a line on some blackberry bushes for next Spring so maybe I'll slowly get my garden perennials planted by people giving things to me. ***** Have a great zucchini relish day.