There’s something genuinely wonderful about the simple act of making your own condiments. It’s not just about the flavors you can create – though that’s certainly a big part of it – but also the satisfaction that comes from knowing exactly what’s going into your food. That’s why I love this recipe for zesty zucchini relish so much. It’s a delightful mix of tangy, sweet, and slightly spicy that elevates any dish you add it to. Plus, it’s a great way to use up that bounty of summer zucchini! This relish has its roots in classic American cooking, and it’s been a staple in my family for generations. I remember my grandma making it every summer, the kitchen filled with the smell of simmering zucchini and spices. It’s a tradition I’ve happily carried on, and now I’m excited to share it with you. One of the things I love most about this recipe is how versatile it is. It’s perfect for hot dogs and burgers, of course, but don’t stop there! Try it on sandwiches, salads, or even mixed into pasta salads. You really can’t go wrong. Plus, it’s surprisingly easy to make. Don’t be intimidated by the list of ingredients – the process is straightforward, and the results are worth it. So let’s get cooking!
Ingredients
- 10 c. ground zucchini, do not peel
- 4 c. onions, cut-up
- 4 Tbsp. coarse salt
- 2 1/2 c. white vinegar
- 1 Tbsp. each: nutmeg, dry mustard, turmeric, cornstarch
- 4 1/2 c. sugar
- 1/2 tsp. pepper
- 1 red and 1 green pepper
Relish Preparation
- Put zucchini, onion and salt in large bowl and mix well.
- Let stand overnight.
- Drain and rinse in cold water; drain again.
- Put mixture in a large kettle with remaining ingredients.
- Bring to a boil and simmer, uncovered, stirring occasionally for 30 minutes. Pour into jars and seal.
- Process in boiling water bath for 5 minutes.
Calorie: 50
Total cooking time: 1 hour
Difficulty level: Easy
The Zesty Zucchini Relish Rumble
Listen up, my foodie friends, because I’m about to unravel the mysteries of the culinary universe. Well… not really! But I will tell you the tale of my late-night rendezvous with 10 cups of – wait for it – ground zucchini.
The Gathering of the Ingredients
It all started with an innocent trip to the grocery store. I needed to pick up some humble vegetables for my next kitchen escapade. As I casually strolled through the produce aisle, I spotted the zucchinis, lounging around like they owned the place!
I called in some backup: 4 cups of pre-cut onions, a couple of peppers – one red, one green, for a little color diversity – and a hefty helping of coarse salt. The salt is basically the bouncer at the veggie party, keeping everyone in check.
Night of the Zucchini
Back at home, I set to work. The zucchini, onions, and salt went into a large bowl, mixed well with no room for any veggie segregation. Then, I let them stand overnight. Yeah, you heard me. An entire night! This wasn’t just a recipe; it was a test of patience.
To keep myself occupied, I did what any sane person would do – I practiced my spatula-flipping skills while pretending to host my own cooking show.
The Morning After
Morning dawned, a glimmering beacon of hope for my waiting zucchini. I drained the mixture and gave it a cold shower. Nothing like a cold rinse to get your veggies ready for the day, right?
A Kettle of Flavor
Next, I tossed the zucchini mixture into a large kettle, along with an array of spices that would make any spice rack proud. As I stirred in the white vinegar, nutmeg, dry mustard, turmeric, and cornstarch, the aroma that filled my kitchen was nothing short of divine.
The sugar and pepper joined the party next, creating a sweet and spicy symphony that made my taste buds do a happy dance.
Boiling, Simmering, Pouring, and Sealing
After bringing the mixture to a boil, I let it simmer uncovered for 30 minutes, giving it an occasional stir. As the contents of the kettle transformed into a delightful relish, my kitchen felt like a gourmet factory. I poured the hot mixture into jars and sealed them tight.
The Boiling Bath Finale
For the grand finale, I processed the jars in a boiling water bath for 5 minutes. This part always makes me feel like a mad scientist. It’s a hoot!
The Zucchini Relish Revelation
The end result? A batch of zesty zucchini relish that tasted like sunshine in a jar. Also, my newfound respect for the humble zucchini. Who knew that this green veggie could be turned into an edible pot of gold?
So, my fellow food enthusiasts, that’s the zingy tale of my zucchini relish rumble. Can’t wait for my next kitchen caper. Stay tuned!
