Grand Scale Zucchini Relish
Brighten up your pantry with this vibrant and flavorful Grand Scale Zucchini Relish! Loaded with a medley of finely chopped zucchini, onions, and colorful bell peppers, this homemade relish strikes the perfect balance of tangy, sweet, and savory. Infused with aromatic spices like turmeric, nutmeg, and celery seed, this recipe transforms humble garden vegetables into a zesty condiment that’s ideal for hot dogs, burgers, sandwiches, or even as a topping for cheese boards. The simple yet rewarding process includes salting the vegetables for a crisp texture, simmering them in a spiced vinegar-sugar blend, and thickening it to perfection with cornstarch for a glossy finish. Preserved using a hot water bath method, this relish is shelf-stable for up to a year, making it a delightful way to savor summer all year long. Perfect for gifting or keeping stocked in your pantry, this zucchini relish is a must-try for home canning enthusiasts and condiment lovers alike!
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Ingredients
- 10 cups (finely chopped) zucchini
- 4 cups (finely chopped) onion
- 2 cups (finely chopped) red bell pepper
- 2 cups (finely chopped) green bell pepper
- 0.25 cup pickling salt
- 3 cups white vinegar
- 4.5 cups granulated sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground nutmeg
- 1 tablespoon celery seed
- 2 teaspoons dry mustard
- 2 tablespoons cornstarch
Directions
Step 1
Finely chop zucchini, onions, red bell peppers, and green bell peppers. Use a food processor for ease and consistency if available.
Step 2
Place the chopped vegetables in a large bowl and sprinkle with pickling salt. Stir to combine, cover with a clean kitchen towel, and let sit for 2 hours to draw out excess moisture.
Step 3
After 2 hours, rinse the vegetable mixture thoroughly under cold running water to remove the salt. Drain well and press out as much liquid as possible using a clean kitchen towel or cheesecloth.
Step 4
In a large pot over medium heat, combine white vinegar, granulated sugar, ground turmeric, ground nutmeg, celery seed, and dry mustard. Whisk until the sugar dissolves and the mixture comes to a gentle boil.
Step 5
Add the drained vegetable mixture to the pot and stir well. Bring the mixture to a simmer and let it cook for 30 minutes, stirring occasionally.
Step 6
In a small bowl, whisk the cornstarch with a few tablespoons of the hot liquid from the pot to create a slurry. Gradually stir the slurry into the pot, mixing well to thicken the relish.
Step 7
Continue to simmer the mixture for an additional 10-15 minutes, allowing the flavors to meld and the relish to reach the desired consistency.
Step 8
Remove the pot from heat and carefully ladle the hot relish into sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp towel, place the lids on, and secure the jar rings.
Step 9
Process the jars in a boiling water bath for 10 minutes to seal. Remove and let cool completely. Check that the jar lids have sealed properly (the lids should not pop when pressed).
Step 10
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
| Serving size | (4812.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4788.8 |
| Total Fat 10.9g | 0% |
| Saturated Fat 2.1g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 0mg | 0% |
| Sodium 39019.1mg | 0% |
| Total Carbohydrate 1164.3g | 0% |
| Dietary Fiber 40.7g | 0% |
| Total Sugars 1075.4g | |
| Protein 36.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 657.2mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 6971.6mg | 0% |
Source of Calories