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Jacob's Zucchini Relish

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"One year, Jacob decided that he wanted to can zucchini relish instead of regular cucumber relish. No one in his family had ever made zucchini relish. Although the relish turned out great, Jacob's dad was the only one in the family to eat it, so he gave away several jars. Everyone who tried it loved it so much that Jacob continues to make the relish each year for the fair and to give as gifts. In 2014, this relish earned the Reserve Grand Champion of Pickles in the youth division at the Salem Fair."

List of Ingredients

â—¦ 4 to 5 pounds medium zucchini, stem and blossom ends removed, coarsely chopped
â—¦ 6 to 8 large onions, peeled and quartered
â—¦ â…“ cup canning salt
â—¦ 2 ½ cups cider vinegar
â—¦ 4 cups granulated sugar
â—¦ 1 tablespoon ground nutmeg
â—¦ 1 tablespoon dry mustard
â—¦ 2 teaspoons celery salt or seasoned salt
â—¦ 1 teaspoon ground turmeric
â—¦ 1 red bell pepper, seeds and membranes removed, finely chopped
â—¦ 1 green bell pepper, seeds and membranes removed, finely chopped


Recipe

Put the zucchini and onions in a food processor and process until very finely chopped. In a large bowl, combine the zucchini, onions, and salt; mix well. Cover and let stand at room temperature overnight.

Drain the zucchini mixture in a colander lined with a single layer of cheesecloth or in a large fine-mesh sieve. Rinse with cold water and drain again, pressing out the excess liquid. Set aside.

In an 8-quart stainless steel stockpot, combine the vinegar, sugar, nutmeg, mustard, celery salt, turmeric, and red and green bell peppers, stirring until well blended. Bring the mixture to a boil over medium-high heat, stirring frequently. Add the drained zucchini mixture to the syrup and return to a boil, stirring frequently. Reduce the heat and simmer for 30 minutes, stirring occasionally. Remove the pot from the heat.

Ladle the relish into hot pint jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes about 12 (8-ounce) jars or 6 pint jars