Zucchini Bell Pepper Relish
This recipe is a keeper because of how easy it is to make compared to a lot of preserves. You may end up blessing your bounty of zucchini yet. I use it on spicy sausages, and beef and bison burgers. If you like hot dogs, it’s the perfect accompaniment.
- Prep Time: 75 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 5 to 6 x 1 cup jars
- Category: preserves
- Method: canning
- Cuisine: Canadian
Ingredients
3 lbs of (unpeeled) zucchini (weigh it on a scale)
3 finely diced yellow onions
2 finely diced red bell peppers
¼ cup pickling salt
2½ cups cane sugar
1½ cups white vinegar
1½ teaspoons dry mustard
1 teaspoon celery seeds
½ teaspoon coarsely ground black pepper
½ teaspoon turmeric
1 Tablespoon water
2 teaspoons cornstarch
Instructions
- Cut the zucchini into large chunks about 2X2 inches each and place in the bowl of a food processor. Pulse until finely grated and then transfer to a large bowl with the onions and peppers.Sprinkle with the pickling salt, stir, and leave for 1 hour.
- Drain the mixture through a sieve, rinse with running water, drain again. Scoop the mixture into a clean tea towel and squeeze all the moisture out over the sink. Empty the “dry” mixture from the tea towel into a bowl and set aside.
- Combine the sugar, vinegar, mustard, celery seeds, pepper, and turmeric in a heavy-bottomed saucepan and bring to a boil.
- Add the drained vegetable mixture and return to a boil, stirring frequently.
- Reduce the heat and simmer uncovered, stirring occasionally until the vegetables are tender and the liquid has thickened; about 15 minutes.
- Combine the water and cornstarch and stir into the relish.
- Cook and stir for 5 minutes or until the liquid clears and thickens. Note: you could stop here, bottle the relish in clean jars, and give it away for immediate consumption or carry on to seal and preserve it for up to one year.
- To process and preserve the relish safely: Bring water to boil in a water bath.
- Wash and rinse jars, lids, and bands.Place the jars and a stainless steel funnel on a clean baking sheet in a 250℉ oven for 10 minutes or until you need them.
- Boil the lids in a small saucepan of water for at least 5 minutes. Turn off the heat but leave them in that water until needed.
- Use a ½ cup measure and funnel to fill each jar with hot relish, leaving ½-inch headspace in the jar. Cover with the lids and screw the bands on firmly but not overly tightly.
- Place all the jars in the canning water bath, bring to a boil, and process for 10 minutes.
- Remove from the canner to a rack and let cool completely. I leave them overnight.
- Check the seal and store in a cool dark place for up to one year.
Keywords: Easy Zucchini Red Pepper Relish Recipe