You know that you’ve reached your threshold with zucchini when you resort to making zucchini bread. There is only so much of this prolific garden wonder that one family or person can eat.
When doing some research on ways to preserve this flavor of summer I found a yummy recipe. It is simply delicious, and is beautiful to boot. If you like the flavor of bread and butter pickles then this one is for you — you’ll never buy sweet pickle relish again!
This Sweet Zucchini Relish is a fabulous accompaniment to any cookout, or you can dress up your cheese and charcuterie plate with a heap of this on the side. It would also make wonderful homemade gifts for the holidays — but it likely won’t last that long!
Sweet Zucchini Relish
Yield 7 pints
This recipe takes 2 days to make, so plan ahead
Ingredients
- 10 cups zucchini or summer squash (I used a combination)
- 3 cups onions
- 5 tablespoons salt (I use Celtic sea salt)
- 4 red bell peppers, chopped
- 3 cups organic sugar
- 1 teaspoon turmeric
- 3 cups vinegar (I used Bragg’s Organic Apple Cider Vinegar)
- 1 teaspoon dry mustard
- 1 teaspoon nutmeg (I like freshly grated)
- 1 teaspoon celery seeds
- 1 teaspoon chili flakes or chopped hot peepper of your choice (optional)
Directions
SOAK.
- Grate zucchini in food processor, along with onion.
- Mix salt in with zucchini and place in a non-metallic bowl.
- Let stand overnight.
- Next morning, rinse thoroughly with cool water in a large strainer, drain well, and pat dry.
MIX.
- Place remaining ingredients in large heavy pot.
- Sir to combine and then add the shredded vegetables.
- Mix well and boil for 30 minutes.
- Pack and seal in hot sterilized jars.
ENJOY!
