Grandma’s Classic Zucchini Relish Recipe

Key Ingredients & Substitutions

Zucchini: Fresh, young zucchini is best for this relish. You can use yellow squash if you can’t find zucchini, but that may alter the color slightly.

Onions: I recommend using yellow onions for their sweetness. If you’re looking for a milder taste, try using sweet onions like Vidalia.

Green Bell Pepper: If you prefer a little sweetness, you can substitute with red or yellow bell peppers. It gives a lovely color too!

Sugar: For a healthier option, you can use honey or agave syrup, but keep in mind it may change the flavor a bit.

Vinegar: White vinegar is used for its clean flavor. You could swap with apple cider vinegar for an earthy taste.

What’s the Best Way to Prepare the Vegetables?

The preparation of your vegetables is crucial for a great zucchini relish. Start by finely chopping the zucchini, onions, and bell pepper. This helps them blend together well in the relish.

• After chopping, mix the vegetables with salt and let them sit. This process draws out moisture and reduces the wateriness of your relish.
• Don’t skip rinsing after salting! It removes excess salt and prevents the relish from becoming overly salty.
• Make sure to drain them thoroughly before cooking; you want a balanced consistency, not watery.

Grandma’s Classic Zucchini Relish

Ingredients You’ll Need:

Vegetable Mixture:

• 6 cups finely chopped zucchini (about 4 medium zucchini)
• 2 cups finely chopped onions
• 1 cup finely chopped green bell pepper
• 1/4 cup salt

For the Syrup:

• 3 cups white sugar
• 2 cups white vinegar (5% acidity)
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds
• 1/2 teaspoon turmeric

How Much Time Will You Need?

This recipe will take you about 3 hours in total. You’ll need around 2 hours for the vegetables to sit and drain, and then about 30 minutes to prepare the syrup and mix everything together.

Step-by-Step Instructions:

1. Prepare the Vegetables:

In a large bowl, combine the chopped zucchini, onions, and green bell pepper. Stir in the salt to coat the vegetables well. Cover the bowl and let it sit for about 2 hours. This will help to draw out moisture from the veggies. Once the time is up, drain the vegetables and rinse them well to remove any excess salt. Drain them thoroughly again.

2. Make the Syrup:

In a large saucepan, mix together the white sugar, white vinegar, mustard seeds, celery seeds, and turmeric. Turn the heat on medium-high and bring this mixture to a boil. Keep an eye on it, as it will bubble up!

3. Cook the Vegetables:

Once your syrup is boiling, carefully add the drained vegetables into the saucepan. Stir well and bring it back up to a boil. Allow it to cook for about 10 minutes, stirring occasionally. This allows the flavors to meld nicely.

4. Jar the Relish:

Using a ladle, fill sterilized jars with the hot relish mixture, being sure to leave about 1/4 inch of headspace at the top. Once filled, secure the jars with lids. To preserve the relish, process the jars in a boiling water bath for about 10 minutes.

5. Cool and Store:

After processing, remove the jars and let them cool completely at room temperature. Make sure to store them in a cool, dark place. Once opened, keep the jars in the refrigerator.

6. Let It Rest:

For the best flavor, wait at least 1 week before diving in to enjoy your relish. This allows all the delicious flavors to develop!

And there you have it! Enjoy your homemade classic zucchini relish, just like Grandma used to make!

FAQ about Grandma’s Classic Zucchini Relish

Can I Use Other Types of Squash?

Yes! While zucchini is traditional, you can use yellow squash as a substitute. Just ensure it’s similar in size and texture for the best results.

How Long Can I Store This Relish?

When properly sealed and stored in a cool, dark place, this zucchini relish can last up to a year. Once opened, keep it in the refrigerator and use it within 2-3 weeks for optimal freshness.

Can I Reduce the Sugar in This Recipe?

Absolutely! You can reduce the sugar slightly, but keep in mind it helps balance the tartness of the vinegar. Reducing it too much may affect the overall flavor and preservation.

What If I Don’t Have Mustard or Celery Seeds?

If you don’t have mustard seeds, you can omit them or try substituting with ground mustard for a milder flavor. As for celery seeds, using a dash of celery salt could work in a pinch, but be careful with the overall salt content.