Confetti Zucchini Relish
Submitted by w5uuo
Sweet and tangy zucchini relish with red and green peppers, turmeric, and mustard. A beautiful canning recipe that turns summer’s bounty into 16 jars of gold.
YIELD
16 servingsPREP
8 hrsCOOK
10 minREADY
8 hrsWhen the garden dumps more zucchini on you than any family could eat, this relish is your saving grace.
Ten cups of chopped zucchini get salted overnight with onions to draw out moisture, then cooked down with red and green peppers, sugar, vinegar, and a punch of turmeric that turns everything a gorgeous golden hue.
Dry mustard and celery seeds add savory backbone, while the sweet-tart balance makes this relish just as good on hot dogs as it is spooned over cream cheese on crackers.
Can it in a boiling water bath and you’ve got 16 jars of summer saved for the cold months ahead.
Kitchen Tips
- The overnight salt draw is essential. It pulls moisture out of the zucchini so the relish thickens properly instead of turning watery.
- Rinse and drain the salted mixture thoroughly, or the finished relish will be too salty.
- Stir constantly as it cooks and pull it off the heat the moment it thickens. Overcooking will turn it mushy.
- Process in a boiling water bath for 10 minutes for shelf-stable storage. Use sterilized jars and new lids for a proper seal.
Ingredients
Directions
Combine zucchini, onion and salt; let stand overnight.
Rinse and drain well.
Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly.
Do not overcook.
Pack hot into hot sterilized jars, leaving ¼ inch headspace.
Adjust caps.
Process 10 minutes in a boiling water bath.
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