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Zucchini Relish with Sweet Peppers Recipe

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This homemade zucchini relish with sweet red and yellow peppers is a vibrant, tangy condiment that's far superior to store-bought versions. Perfect for preserving the fresh flavors of summer zucchini and peppers, this recipe creates six pints of delicious relish that can be enjoyed throughout the year. With a balance of sweet, tangy, and savory spices, it is a favorite that’s sure to please any palate.

Ingredients

Vegetables and Salt

  • 10 cups chopped zucchini
  • 4 cups chopped onion
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • ¼ cup kosher salt

Cooking and Seasoning

  • 4 cups white sugar
  • 2 ½ cups apple cider vinegar
  • 1 tablespoon cornstarch
  • 2 teaspoons celery seeds
  • 1 teaspoon ground turmeric

Instructions

  1. Prepare Vegetables: Toss the chopped zucchini, onion, and bell peppers with the kosher salt in a large bowl until all ingredients are well coated. Set the mixture aside for 8 hours to draw out moisture and to develop flavor.
  2. Rinse and Drain: After 8 hours, thoroughly rinse the salted vegetable mixture under cold water to remove excess salt. Drain well and transfer to a large pot.
  3. Cook Relish: Stir in the white sugar, apple cider vinegar, cornstarch, celery seeds, and ground turmeric into the pot with the vegetables. Cook over medium heat, stirring occasionally, until the mixture thickens, approximately 50 minutes.
  4. Prepare Jars: While the relish cooks, inspect six pint-sized jars and lids for cracks or rust. Discard any defective ones. Place jars in simmering water for at least 5 minutes to sterilize. Wash new lids and rings in warm soapy water.
  5. Fill Jars: Pack the hot relish into the sterilized jars, filling each up to ¼ inch from the top. Remove any air bubbles by running a clean knife or thin spatula around the inside edges. Wipe rims with a moist paper towel to ensure they're clean. Secure lids and screw on rings tightly.
  6. Process Jars: Place a rack at the bottom of a large stockpot and fill halfway with water. Bring water to a boil. Lower the jars into the boiling water so they’re 2 inches apart and covered by at least an inch of water. Cover the pot and process the jars at a rolling boil for 30 minutes.
  7. Cool and Store: Carefully remove jars from the pot and place them on a wood or cloth-covered surface spaced apart. Allow them to cool undisturbed. Press the center of each lid to ensure it does not flex up or down indicating a proper seal. Remove the screw rings for storage. Store sealed jars in a cool, dark place for best preservation.

Notes

  • Salting the vegetables and allowing them to sit draws out excess moisture, critical for proper relish texture.
  • Ensure all jars and lids are properly sterilized to prevent spoilage.
  • Use a proper water bath canning method to safely preserve the relish for long-term storage.
  • The processing time of 30 minutes is essential for food safety and shelf stability.
  • The recipe yields 6 pints, perfect for gifting or keeping on hand as a flavorful condiment.

Find it online: https://dishcooks.com/zucchini-relish-with-sweet-peppers-recipe/