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Imagine capturing the essence of summer in a jar, with a vibrant relish that transforms simple dishes into something extraordinary. This Sweet Zucchini Relish is more than just a condiment—it’s a celebration of fresh produce, a sweet and tangy treat that will enhance your meals and bring a smile to your face every time you open a jar.
Why You’ll Love This Recipe
This recipe is a delightful way to use up an abundance of summer zucchini. Its sweet, tangy flavor pairs wonderfully with grilled meats, sandwiches, and cheese plates. Plus, the relish is a fantastic way to preserve the season’s bounty, making it a staple in your pantry all year long.
Kitchen Equipment You’ll Need
- Large non-metallic bowl
- Colander
- Large saucepan
- Jars with lids (7 one-pint jars)
- Large pot with a rack
- Boiling water
Ingredients
- 12 cups raw zucchini
- 4 cups raw onions
- 5 tablespoons of marinating salt
- 1 red bell pepper, raw
- 1 green bell pepper, raw
- 6 cups granulated sugar
- 2 ½ cups distilled vinegar
- 1 tablespoon cornstarch
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground turmeric
- 1 ½ teaspoons celery seed
- ½ teaspoon black pepper
Step-by-Step Instructions
- Place the zucchini and onions in a large non-metallic bowl and sprinkle with marinating salt. Use your hands to mix thoroughly. Cover the bowl and refrigerate overnight.
- The next day, drain the zucchini mixture in a colander and rinse well with cold water.
- In a large saucepan, combine the red and green bell peppers, sugar, vinegar, and cornstarch. Add nutmeg, turmeric, celery seeds, and black pepper. Stir to mix well, then add the drained zucchini.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30 minutes.
- Sterilize 7 one-pint jars and their lids. Carefully fill the jars with the relish, ensuring there are no air pockets. Screw on the lids tightly.
- Place a rack at the bottom of a large pot and fill it halfway with boiling water. Carefully lower the jars into the pot, ensuring they are spaced 2 inches apart. Add boiling water until the jars are covered with 2 inches of water.
- Bring the water to a boil, then cover the pot and process the jars for 30 minutes.
- Carefully remove the jars and place them on a cloth or wooden surface to cool. Once cooled, check the lids to ensure they are sealed properly.
Tips for Success
- Ensure your jars and lids are properly sterilized to prevent spoilage.
- Make sure to cover the jars completely with water during the boiling process.
- Allow the jars to cool completely before storing them.
Additional Tips and Variations
Feel free to experiment with different spices or add a hint of heat with a pinch of red pepper flakes. You can also substitute yellow squash for zucchini if preferred.
Nutritional Highlights (Per Serving)
46.9 calories; 0 mg cholesterol; 313 mg sodium; 0.2 g protein; 11.9 g carbohydrates.
Frequently Asked Questions (FAQ)
Can I use different types of vinegar?
Yes, apple cider vinegar can add a unique flavor, but it might alter the color slightly.
How long does the relish last?
When properly sealed and stored in a cool, dark place, the relish can last up to a year.
Can I reduce the sugar?
While it’s possible, reducing sugar may affect the preservation and flavor balance.
Conclusion
This Sweet Zucchini Relish is a delightful addition to your summer canning repertoire. Its sweet and tangy flavor is sure to become a family favorite. We invite you to try this recipe and share your experiences with us. Happy canning!
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sounds good