Canning Recipes - Zucchini Relish

Zucchini can sure take over the garden. Finding creative ways to use it can be a challenge! This delicious zucchini relish recipe will have you wishing you had planted even more. Tomatoes, peppers and spices add subtle flavor to this scrumptious recipe for zucchini garden relish that is the perfect accompaniment to so many dishes.

• 6 cups sliced, zucchini (about 2 pounds or 1 kg)
• 1 tablespoon salt
• 1 teaspoon yellow mustard seed
• 6 whole allspice
• 6 whole black peppercorns
• 6 whole cloves
• 1 red bell pepper, chopped
• 6 cups chopped onion (about 5 medium onions)
• 2 garlic cloves, chopped fine
• 1 teaspoon turmeric
• 1/2 teaspoon ground cloves
• 1 1/2 cups packed brown sugar
• 4 cups cider vinegar
• 1 tablespoon soy sauce

Directions:

Sprinkle zucchini slices with salt. Layer zucchini in colander set over bowl; cover and refrigerate for several hours or overnight.

Put mustard seed, allspice, peppercorns and whole cloves on a square of cheesecloth; gather up edges and tie with string.

In a large saucepan, combine zucchini, cheesecloth bag, bell pepper, onions, garlic, turmeric, cloves, sugar, vinegar and soy sauce.

Bring to boil; reduce heat to medium and simmer for 1 hour.

Remove and discard cheesecloth bag. Stir chutney and ladle into hot sterilized jars, leaving 1/4 - inch headspace.

Wipe rims clean. Adjust lids according to manufacturer's instructions.

Style of Pack-Hot - Boiling Water bath
Jars - half pint or pints
Processing Time = 10 minutes

Pickles and relish need to set for at least 4 weeks for the flavors to develop properly.