This is the type of relish you put on a hot dog or brat but fresh & flavorful because its made at home. You can make it as spicy as you want by adding more or hotter peppers. The horseradish adds quite a kick too. Even the smell of it while its cooking will clear out your sinuses!
This recipe really takes two days as the vegetables need to sit in a brine for 12 hours so plan ahead.
Zesty Zucchini Relish
(adapted from Ball Complete Book of Home Preserving
for quantity)6 c zucchini, finely chopped
2 c onion, chopped (we used a sweet onion)
1 1/2 bell peppers, seeded & chopped (we used all red though you could do a mix)
2 1/2 T canning salt
1 1/4 c sugar
1 1/4 c white vinegar
1/2 T nutmeg
1/2 T ground turmeric
2 T prepared horseradish
1 jalapeno, including seeds chopped
Put the zucchini, onion, peppers & salt in a large glass or stainless steel bowl. Cover & let sit for 12 hours or overnight at room temperature. Drain & rinse with cool water. Squeeze out as much liquid as possible with your hands.
Place the drained vegetables in a large stainless steel or enamel saucepan. Add the sugar, vinegar, nutmeg, turmeric, horseradish & chili pepper. Bring to a boil. Reduce & allow to simmer for about 45 minutes stirring from time to time. It is done most of the liquid has been reduced & it has the consistency of a thin relish.
Meanwhile, prepare 5 half-pint jars by boiling them for 20 minutes. Boil the lids for five.
Fill the hot jars with the hot relish leaving 1/2-inch head space. Clean the rims. Put the top on & hand screw on the neckbands. Place the jars back into the boiling water & process for 15 minutes. Turn off the heat & let sit for 5 more minutes. Remove the jars, do not dry them, and let them sit for 12 - 24 hours to cool. If the top does not pull downwards the relish has not been processed properly, either refrigerate & use or reprocess.
Makes 5 half-pints
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
11 comments:
Thanks for the idea for my abundance of zucchini! I have never canned before, but U think U could do this...I stunbled this so others can lwarn. GREG
I want to make this for my husband! I wonder if any of my neighbors have any leftover Zucchini?
zesty is such a terrific word. this looks really appealing, but sadly, i couldn't handle it. horseradish makes me sneeze. :)
Never had zucchini relish but I love anything spicy and this looks delicious.
Zucchini relish is such a good idea. I have two on the counter waiting to be used right now.
I never liked relish until the last year or two. I've never tried a zucchini relish, but I sure do have enough zucchini to make this!
I absolutely love zucchini relish...my mom makes it all the time. But I have got to try your recipe! I'm stopping at the store after work today to get the ingredients I need so I can make this! I have a freezer full of shredded zucchini from the garden this summer, so I will just use that. Can't wait to try it! Thanks so much for sharing your recipe!
which country is this soup from - just wondering!
megsymooox - not sure what soup you mean. this is a recipe for a relish
could you do this recipe without horseradish? [i hate it]
You probably could but without the horseradish it wouldn't be zesty
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