Zucchini Relish

Zucchini Relish
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As you have seen, we often get a lot of summer squash from the CSA, and, like the zucchini stories that everyone has heard, it is difficult to decide what to do with it. That’s why we were excited to find a recipe for Zucchini Relish in Lucy Baker’s Edible DIY. It sounds like a great way to use up zucchini. We modified it a little, partly because we didn’t have all the ingredients, and partly to bring it closer to the super easy pickle recipe that we like.

Makes about 4 cups

Zucchini Relish

Zucchini Relish

Ingredients

  • 2 zucchini (or similar summer squash)
  • 1/2 yellow onion
  • 1/4 cup kosher salt
  • 1 1/2 cups sugar
  • 3 cups white vinegar
  • 1 Tbs mustard seeds
  • 1 tsp celery seeds
  • 1/4 tsp ground turmeric

Abbreviated Instructions

Cut the zucchini and onion into a fine dice, basically the size of the relish bits you would like.

Put the vegetables in a large bowl, sprinkle with the salt and cover with water. Let soak for 2 hours.

Drain the vegetables in a colander and rinse out the salty water.

Put the vinegar, sugar, mustard and celery seed, and the turmeric into a large saucepan. Bring to a boil and stir until the sugar dissolves.

Add the zucchini and onions. Cook at a low boil for 10 minutes to heat everything through.

Ladle the relish into clean jars and store in the refrigerator. Use within a couple of months.

http://scratchinit.halversen.com/2012/12/zucchini-relish/

Ingredients:

  • 2 zucchini (or similar summer squash)
  • 1/2 yellow onion
  • 1/4 cup kosher salt
  • 1 1/2 cups sugar
  • 3 cups white vinegar
  • 1 Tbs mustard seeds
  • 1 tsp celery seeds
  • 1/4 tsp ground turmeric

Ingredient discussion:

Just use plain old white distilled vinegar. Nothing fancy needed here. You probably do want to use kosher salt (or a pickling salt) which doesn’t have iodine added. The iodine will cause your relish to cloud; it’ll be safe to eat, it just won’t look as nice. Turmeric is mainly for color, so it’s probably not critical, but we don’t know for sure.

Procedure:

Chopping zucchini
Chop, chop, chop. Next time, we’ll use the grinder.

Chop vegetables. Cut the zucchini and onion into a fine dice, basically the size of the relish bits you would like. It’s a bit troublesome, and if we were going to make this again (or any relish), we’d probably try putting them through the grinder.

salted zucchini
Salt the zucchini and onions then cover with water to soak.

Soak the vegetables. Put the vegetables in a large bowl, sprinkle with the salt and cover with water. Let soak for 2 hours.

rinsing zucchini
Drain and rinse. Gonna wash that brine right out of there.

Drain and rinse. Drain the vegetables in a colander and rinse out the salty water.

brine
Mix the remaining ingredients to make the brine. Bring to a boil to dissolve the sugar.

Make the brine. Put the vinegar, sugar, mustard and celery seed, and the turmeric into a large saucepan. Bring to a boil and stir until the sugar dissolves.

pickling zucchini
Boil the relish in the brine for 10 minutes. That will ensure that every bit is heated through

Add the zucchini and onions. Dump them into the sauce pan, and return to a boil. Cook at a low boil for 10 minutes to heat everything through.

zucchini relish
All packed and ready for the fridge. This is NOT shelf stable.

Pack. Ladle the relish into clean jars and store in the refrigerator. Use within a couple of months. Note that, while we are putting our relish in canning jars, we did not can them, and even though the jars seem to seal, this is NOT a shelf stable product.

So, it turns out that this relish is quick and easy to make; we had it done in under an hour. However, the taste was a bit oniony and vinegary; next time we’ll leave out the onion. So as it stands, three stars.

Worth the trouble?

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