Homemade zucchini squash relish is a great way to enjoy summer squash all year. It’s perfect for beginners in home canning recipes. The mix of zucchini, onions, and bell peppers makes a tasty condiment that lasts months. It’s great for using up a lot of summer squash.
This recipe makes about four half-pints (8 oz) of relish, perfect for a big batch. Start by soaking diced veggies in salt for two hours. This makes the relish taste and feel just right. Make sure to use vinegar with 5% acidity for safe canning. For long storage, use the water bath canning method to keep it fresh for 12-18 months.
Shredding big zucchinis and simmering the spice mix is fun. For more on making and canning zucchini relish, check out this detailed guide.
Key Takeaways
- Yields about four half-pints (8 oz) of zucchini relish.
- Uses 2 cups of diced zucchini, 1 cup of diced onion, and 1 cup of diced red bell pepper.
- Soaked vegetables for 2 hours with salt for the best texture.
- Requires vinegar with 5% acidity for safe canning.
- Water bath canning ensures a shelf life of 12-18 months.
The Joy of Homemade Zucchini Relish
Homemade zucchini relish adds a burst of flavor to your summer gatherings. Its bright colors and delicious taste make it a hit. Plus, it’s fun to make and lets you use your garden’s zucchini to make tasty homemade preserves all year.
Canning zucchini relish is both a fun craft and a useful skill. It lets you make tasty garden recipes that everyone loves. Here’s why homemade zucchini relish is special:
- Flavorful Combination: Zucchini, onions, sweet red pepper, and spices make a flavorful relish.
- Versatility: It’s great on burgers, sandwiches, and more.
- Economical and Sustainable: It uses up garden extras, saving money and reducing waste.
- Year-Round Enjoyment: Canned, it brings summer flavor to your winter meals.
This zucchini relish recipe makes seven half-pint jars of tasty condiment. It takes just 15 minutes to prep, 25 minutes to cook, and an hour to rest. For those new to homemade preserves and garden recipes, zucchini relish is a great place to start. It’s easy and rewarding to make.
Gathering Ingredients for Your Zucchini Relish
Making a tasty zucchini relish starts with picking the right ingredients. You need fresh veggies and special seasonings. Each one is key to a balanced and flavorful relish.
Essential Vegetables
The base of a great relish is fresh zucchini. You can also use yellow squash. You’ll need 4 cups of zucchini and 2 cups of red bell peppers.
Green bell peppers are a good substitute. Sweet or yellow onions add depth to the flavor. You’ll need 2 cups of them.
Spices and Seasonings
A good spice mix is essential for a great relish. Fennel or celery seed, mustard seed, and turmeric add unique tastes. Jalapenos can be added for a spicy kick.
This mix gives your relish warmth and depth. It makes your relish truly special.
Picking the Right Vinegars
Choosing the right vinegar is key for flavor and preservation. The recipe uses 2 cups of apple cider vinegar. White vinegar is also okay.
Make sure the vinegar has 5% acidity. This ensures your relish is safe and lasts long.
The Role of Sugar and Salt
Sugar and salt balance flavors and texture. The recipe needs 3 1/2 cups of sugar and 1/8 cup of salt. You can use canning or kosher salt too.
These ingredients improve taste and are crucial for safety during canning.
Preparing Your Zucchini for Relish
Starting with the right preparation is key to a tasty zucchini relish. Each step, from shredding to chopping, affects the relish’s texture and taste. Salting is also important to remove excess moisture from the veggies. Let’s explore the details.
Shredding Zucchini
Use a food processor or hand grater to shred the zucchini. Aim for evenness to ensure a uniform texture. Shredding 4 cups of zucchini is a good starting point. Proper preparation is crucial for a great relish.
Chopping Onions and Bell Peppers
Next, chop 1 cup of onions and 1/2 cup of bell peppers. Chop them finely but consistently. This will blend them well with the zucchini, adding flavor and color. Use a sharp knife for precise chopping.
Salting the Vegetables
Salting is a key step in preserving food. Mix 2 tablespoons of salt with the chopped veggies. Let it sit for a couple of hours to remove excess water. This step improves the relish’s consistency and flavor. Rinse and drain the veggies well before adding other ingredients.
- Combine shredded zucchini, chopped onions, and bell peppers in a large bowl.
- Mix in 2 tablespoons of salt and let it stand for 2 hours.
- Rinse the salted vegetables and drain them well.
By carefully following these steps, you’ll make a zucchini relish that can be canned for up to a year or frozen for 6 months. Enjoy your homemade relish whenever you want.
Cooking the Relish Mixture
Perfecting your zucchini relish requires the right mix of ingredients and cooking methods. By blending vegetables, vinegar, sugar, and spices, you create a flavor that’s both exciting and satisfying.
Combining Ingredients
First, gather all your ingredients: 16 cups of shredded zucchini, 2 cups of diced onion, 8 cups of vinegar, 9 cups of sugar, 6 teaspoons of celery seed, 12 teaspoons of mustard seed, and 2 tablespoons of turmeric. It’s key to mix these well to get a balanced flavor. The sugar and vinegar add sweetness and tanginess, which are crucial for the relish’s taste and texture. For more details, check here.
Simmering to Perfection
After mixing, bring the mixture to a boil and then simmer it. This step is vital for blending the flavors and getting the right consistency. Let the zucchini and onion boil for an extra 5 minutes. A gentle simmer prevents overcooking, keeping the relish’s texture and color bright. For gluten-free zucchini bread tips, visit this link.
By carefully combining ingredients and simmering them, you’ll create a zucchini relish that’s both tasty and well-balanced. This ensures a perfect mix of flavors and consistency.
| Ingredient | Quantity |
|---|---|
| Shredded Zucchini | 16 cups |
| Diced Onion | 2 cups |
| Vinegar | 8 cups |
| Sugar | 9 cups |
| Celery Seed | 6 teaspoons |
| Mustard Seed | 12 teaspoons |
| Turmeric | 2 tablespoons |
| Boiling Time | 5 minutes |
Canning Equipment You’ll Need
Proper canning equipment is key to safely and effectively preserve zucchini squash relish. You’ll need clean, sterilized jars with matching lids to keep it fresh and prevent contamination. Essential tools like jar lifters and canning funnels are crucial for a smooth, clean process.
Jars and Lids
Begin by gathering pint canning jars with lids for your zucchini squash relish. Each batch, needing about 10 pints, must have jars that are properly sterilized to avoid spoilage. This guide highlights the importance of sterilization for your relish’s long-term quality.
Water Bath Canner
The water bath canner is essential for your preservation gear. It’s used to process jars of zucchini relish in boiling water, extending its shelf life. A large canner with a lid is necessary for safely preserving your homemade relish.
Essential Canning Tools
You’ll also need specific canning supplies to make the process easier. These include:
- Jar lifters
- Canning funnels
- Bubble removers
- Lid sterilizers
Each tool is vital for efficiently and safely canning your zucchini relish. Tools like a fine mesh strainer and a food processor help in preparing the vegetables and brine solution.
When setting up your home canning essentials, remember the importance of each item. For a detailed approach, follow recipes and guides, such as those provided here, to ensure you have all the necessary gear.
| Equipment | Details |
|---|---|
| Pint Canning Jars | 10 pints required, sterilized |
| Water Bath Canner | Large canner with a lid |
| Jar Lifters | For safely handling jars |
| Canning Funnels | Ensures clean filling of jars |
| Bubble Removers | Extracts air bubbles from jars |
| Lid Sterilizers | Ensures lids are sterile before sealing |
Using the right canning supplies makes creating your zucchini squash relish enjoyable and successful. It ensures the flavor and quality of your homemade relish are preserved.
Step-by-Step Guide to Canning Zucchini Relish
Start your journey in canning zucchini relish with these easy steps. This guide helps keep your relish fresh and safe to eat for a long time.
Sterilizing the Jars
First, clean the jars and lids with hot, soapy water. Then, rinse them well. Next, boil them in water for at least 10 minutes. This step kills off bacteria and germs.
Packing the Relish
After sterilizing, fill the jars with hot zucchini relish. Leave about 1/2 inch of space at the top. To get rid of air bubbles, tap the jars gently and use a non-metallic tool to push out air.
Processing in a Water Bath
Put the filled jars in a water bath canner. Make sure they’re covered in boiling water. This method is best for foods like zucchini relish. Follow the recommended processing time based on your location to preserve the relish well.
Ensuring a Proper Seal
Once done, take the jars out and let them cool on a towel. Check if they’re sealed by pressing the center of the lid. If it doesn’t move, it’s sealed right. Store these jars in a cool, dark spot for up to 18 months.
| Step | Description |
|---|---|
| Jar Sterilization | Boil jars and lids for at least 10 minutes. |
| Packing Relish | Fill jars with hot relish, leave 1/2 inch headspace, remove air bubbles. |
| Water Bath Processing | Submerge jars in boiling water, process according to altitude. |
| Seal Verification | Cool jars, press lids to ensure proper seal. |
Zucchini Squash Relish Recipes for Canning Large Batch
Start an exciting journey with these bulk canning recipes for zucchini squash relish. They’re perfect for family projects. You’ll enjoy the taste of fresh zucchini relish all year.
- 8 pounds of yellow squash or zucchini (about 40 cups when chopped)
- 6 cups of apple cider vinegar
- 8 cups of sugar
- 2 tablespoons of mustard seeds
- 2 tablespoons of celery seeds
- 1 tablespoon of coarse black pepper
- 3 large sweet onions (about 4 cups)
- A variety of bell peppers
This recipe takes 45 minutes to prepare and another 45 minutes to cook. It makes 10 pints, serving 32 people. Each pint has about 113 calories, 26g of carbs, 1g of protein, and 25g of sugars.
Anne Danahy’s recipe says to process jars for 15 minutes in a canning pot. This keeps the flavor and nutrients in. You can store it in a cool pantry for up to 1 year. If not using water bath canning, refrigerate and use within 3 months.
Here’s a nutrition breakdown for this zucchini squash relish:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 113 |
| Carbohydrates | 26g |
| Protein | 1g |
| Sugars | 25g |
These recipes are great for family canning projects. They make preserving zucchini squash relish fun and rewarding. Enjoy these tasty jars all year, sharing them with loved ones.
Using Your Homemade Zucchini Relish
Your homemade zucchini relish is more than just a tasty condiment. It’s a versatile ingredient that can make any dish special. Learning how to use it will help you enjoy the fruits of your labor and add freshness to your meals.
Perfect Pairings
Zucchini relish goes great with many foods. It makes burgers, brats, and hot dogs more exciting. It’s also great on eggs, like in scrambled eggs or on top of an omelet.
For a fancy touch, try it on pork loin or grilled chicken. It adds a tangy flavor. Plus, it’s perfect for cheese and charcuterie boards, balancing sweet and tangy flavors.
Creative Culinary Ideas
Get creative with zucchini relish to boost your cooking skills. Add it to egg salad or potato salad for a fresh twist. It’s also great in sandwich wraps or as a dip.
Try it in stir-fries for a sweet and tangy kick. Its flavors can also improve marinades and dressings. This makes it a must-have in your kitchen.
Feel free to try new things with zucchini relish. Its bright flavors and versatility make it a favorite in any pantry. It can last up to a year when canned right.
Whether you’re adding a tangy touch to favorites or creating new dishes, your homemade zucchini relish will delight everyone.