Sunday, July 29, 2012

Sweet Spicy Zucchini Relish

I haven't really posted for Independence Days Challenge in weeks (maybe months), but I did finally get around to canning something. The Something would be the plethora of zucchini my garden is producing. I have made zucchini relish in the past and we use quite a bit of it: condiment, potato salad flavoring, on sandwiches and in deviled eggs. This one, though, is a new (to me) recipe. This chutney starts out sweet and gradually gets a bit spicy.


10 cups of shredded zucchini (I used three or four big ones-the ones that get huge before you realize they are lurking beneath the leaves.)

2-3 bell peppers, shredded (I used one red and the rest green, basically whatever I could glean from the garden)

1-2 shredded hot peppers (or more if you like it really spicy-I think I actually added 4)

2 onions, shredded

(I used my food processor and just shredded it all at once. Love, love, love my food processor!)

Place shredded veggies in a large bowl and add:

5 Tablespoons of salt

Mix up and leave overnight (around 12-24 hours; I like to hurry a recipe.)


The next day (or at least 12 hours later), place veggie mixture in colander and rinse well. Let it drain.

Place mixture in large pan.


3.5 cups of vinegar
3.5 cups of sugar (oh, this amount can be adjusted somewhat if you prefer less sugar)

Adjustable ingredients:

1 teas celery seed
1 teas turmeric
2 teas garden seasoning (or additional spices of your choice)
1 teas of coarse black pepper
1-2 teas of ground mustard

Heat to boiling and simmer for 30 minutes. Prepare canning jars (sterilize) and rings.(There are lots of books and online instructions out there for canning and I highly recommend learning to do it!)
Place relish in jars to 1/4 inch head space and boiling water can for 10 minutes.

Here is where I admit why I hardly ever post recipes. I am too much of a cooking rebel!
So, if my instructions are too hard to follow, try this recipe and just add the shredded hot peppers!

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