Zucchini Relish!
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Best. Relish. Ever.
The zucchini is coming in hot this week in the Better Farm garden, leading to a rainy-day decision to put it to good use and can up some sweet zucchini relish! Based on what we found in the kitchen cabinets, Xuan and I cooked up a fresh batch, forged from two different recipes we found online.
The recipes came from Food.com and Taste of Home sites. Borrowing some tips from each, here are the steps Xuan and I took to make the (truly, absolutely delicious) relish.
Ingredients
- 5 c. finely chopped zucchini
- 2 medium onions
- 2 Tbs. pickling salt (we used sea salt)
- 1 ¼ c. granulated sugar
- ¾ c. apple cider vinegar
- ¼ tsp. curry powder
- 1 tsp. celery seed
- ¼ tsp. black pepper
- ½ tsp. turmeric
- 1 tsp. water
- 2 tsp. cornstarch
Instructions
Xuan Du chops up some heirloom zucchinis.
- Finely chop the zucchini and onions, and add them to a large bowl.
- Stir in the salt and let the mixture sit for one hour.
- Drain the mixture through a sieve, rinse, and drain again. Press out as much water as possible.
- In a large saucepan, combine mix with granulated sugar, cider vinegar, curry powder, celery seed, black pepper and turmeric.
- Bring everything to a boil on high heat, then gently boil for about 15 minutes.
- Stir blended water and cornstarch into the pot and cook for another 5 minutes, stirring frequently until the relish thickens and clears.
- Transfer the sweet zucchini relish into a hot, sterilized pint Mason jar (heat the jar and lid in the oven for five minutes).
- Wipe the jar clean and seal with the still-hot lid and ring.
