Preserves: Zucchini Relish
I didn't get very many jars out of what I started with, but I only had a few zucchini in the fridge, enough to start with 6 cups of raw grated zucchini.
|I forgot to show zuke/onion/salt|
Here's what you need
6 cups grated zucchini, skin on
2 cups diced onion
2 - 3 Tbsp Kosher salt (or pickling salt)
1/2 Tbsp dry mustard
3/4 tsp celery seed
1/4 tsp nutmeg
1/4 tsp pepper
1 bell pepper, chopped. Use red, yellow or orange, not green
1 1/4 cups apple cider vinegar
2 1/2 cups white sugar
|Wring out zucchini-onion|
Toss zucchini, onion and salt in a non-metallic bowl. Mix with your hands and put in fridge overnight.
Next morning, drain and rinse the zucchini-onion mixture. I wrung mine out by hand so it would be drier.
|Ready for Stovetop|
Put the zucchini-onion mix into a large pot on top of the stove.
Mix the dry ingredients together and toss them into the pot.
Add the chopped Red pepper and the syrup ingredients. Stir to mix.
|Simmering. Almost ready|
Bring to a boil then simmer for about 30 minutes.
I took the lid off my pot half-way through the simmering as I wanted the liquid to be reduced.
When done, pour mixture into sterilized mason jars and top with sterilized seals and rings.
|Filling sterilized mason jars|
Be sure to wipe the top of the jars off with a damp paper towel before putting the seals on. Tighten by hand then put in a boiling water bath in a canner for 25 minutes.
Remove from hot water bath and let dry on a tea towel. When cool, wipe off jars, label and store in a cool dry place.
Serve this on burgers and hot dogs. It may be too runny for your liking and if so, just remove the relish with a slotted spoon before putting it on your burger or hot dog.