Zucchini Relish Canning Recipe

This military post may containaffiliate link , which intend that I may find a commission if you make a purchase using these links . As an Amazon Associate I earn from characterize purchase .

Zucchini flavour is a corking way to preserve the summer glut of courgette from your vegetable garden .

In this recipe , zucchini is combined with bell pepper , and onions for a sweet and slightly tart flavour zestfulness that will dress up your beefburger , hot heel , sandwich , and picnic salad .

Two jars of home canned zucchini relish on a table.

If you ’re like most gardeners , once summer arrives , you likely have an teemingness of courgette and summer squash come out of your garden . You may even have many gravid fruit that seemed to show up overnight . This zucchini relish is the perfect agency to apply those overgrown courgette .

Tips for Making Zucchini Relish

turn that magnanimous harvest into zucchini relish is a corking way to conserve it to enjoy all year long . Although you may be sick of courgette now , you ’ll be happy to open a jounce of zucchini relish later to add relish to sandwiches , topping to Pisces , and as a side dish to roast meats to help poise the richness of the repast . Here are peak for making zucchini nip :

Any Variety of Summer Squash

Any eccentric of summer squash vine can be used this recipe , including courgette , yellow squash , crookneck , orotund zucchini , zepher , pattypan , or any combination . When selecting summer mash for tang , choose firm yield without indulgent spots , insect terms , or furrow skin .

Your Choice of Peppers

Any type of peppers can be used as long as the amount stays the same . I like mixing mellisonant chickenhearted , orangish , and red bell black pepper to add a pa of color . experience free to spice up up the flavor by adding a few blistering peppers to the mix . tire out gloves when handling hot peppers so you do n’t burn up your hands .

Any Type of Onion

Any variety of bulb onion plant can be used in this formula , include single that taste sweet or pungent . Feel free to expend crimson , whitened , yellow , and even dulcet Spanish case , or Vidalia .

Use Vinegar with 5% Acidity

When pickling , use commercial-grade vinegar with at least 5 % acidity . The most mutual types used for canning are Malus pumila cider and distilled white acetum :

Use Pickling Salt

Be sure to usepickling Strategic Arms Limitation Talks , also known as canning Strategic Arms Limitation Talks . Table salt contains atomic number 53 and anti - caking agents that can darken solid food and induce muddiness and residue .

Measure the Vegetables After Chopping

This recipe call for chopped vegetables . This means you will prepare and chop your veggie as describe in the recipe and then measure using measure out cup . Prepare the vegetables one at a time . Pulse the vegetables in food processor to chop up , and bring to a measuring cupful as you go until you give the required amount for the recipe .

Steps for Making Zucchini Relish

This simple zucchini smack recipe is from theBall Blue Book Guide to Preserving . Keep the ingredient measurements the same to maintain the guard of this canning recipe , but feel free to mix and fit thetypesof summer squash vine , onion , and peppers to sum up slightly different sapidity and colors .

If you are new to canning or have n’t canned in a while , it may be helpful to reexamine this clause onwater bath canningat the National Center for Home Food Preservation internet site . A more elaborated and printable recipe can be found at the bottom of this article , but these are the general steps for making and canning courgette relish :

Step 1: Gather Your Kitchen Equipment

You ’ll ask :

Step 2: Prepare the Vegetables

The ratio of ingredient is of import to maintain the right balance of acid in this canning formula . Wash , homework , and chop up each vegetable first , and then measure with a mensuration cup . Chop all vegetables into the same sized piece , using a food processor or knife . This will ensure you have the right proportions .

Step 3: Soak the Vegetables in Salted Ice Water

Soaking the vegetables in salt chalk weewee for several hours help the texture and savor of your ruined flavor . Sprinkle canning salt over the vegetables , and toss to combine . Cover with crushed ice rink or ice third power and weewee and rent stand for 2 hours .

Step 4: Prepare the Canning Equipment

Once the vegetable almost finished soaking , ready the jar , set up the canner , and organize your study country .

Wash your canning jounce , lids and bands , and canning prick with lovesome , soapy water and rinse off well . reckon the jars over carefully , and eliminate any with chips and cracks . Set lid and band away until you are ready to use them .

Place the canner on the stove and insert the canning rack . Set the shock in the canner , add water to get over , and simmer ( 180˚F ) for 10 minute . Keep hot until you are quick to fill them .

Overhead view of zucchini ingredients in a pot.

Step 5: Make the Relish Brine

Drain and gargle the courgette motley well with cold water to hit the extra salt .

total the sugar , celery germ , mustard seminal fluid , and acetum to a large stockpot . Bring the pile to a simmer , and then bring the rinsed vegetables to the pot . touch to combine and simmer ( 180˚F ) for 10 minutes .

Step 6: Can the Relish

Spread a dry kitchen towel on the counter . utilize the jounce lifter to take out a hot jounce from the canner , drain , and place on the towel . Keep the remaining jars in the canner , so they stay warm .

Place the canning funnel shape on the jounce , and ladle the hot relish into the jar while leaving 1/2 - inch headspace . lead the bubble Sir Karl Raimund Popper through the jar to release any trapped air bubbles . Adjust the headspace again if demand .

pass over the rim with a damp towel to remove residue . Center a lid on the jolt , summate the band , and screw it on until fingertip close . Place the jar back into the canner , and repeat with the relief of the jars .

Jars of zucchini relish cooling on a red towel.

set the water point so it is covering the jar by two - column inch , cover the canner , fetch it to a boil , and process the jar in a boiling - body of water canner for the times bespeak in the formula below .

Once processing time is ended , remove the jar , and permit them cool undisturbed for 12 to 24 hours . After cooling for at least 12 hours , quiz the seals . Refrigerate any that did not seal , and use up within a week .

Wash the jars with fond soapy water , dry , recording label and appointment the jars , and store in a cool , dark emplacement for 12 to 18 month . Wait several week for the relish to germinate its flavour before opening a jolt .

Two jars of home canned zucchini relish on a table.