Anyone with a garden- or a neighbor who gardens- or a co-worker who gardens probably knows that zucchinis basically bombard your garden in late July. One day your looking at these stunning flowers, Male (Left) Female (Right)
and the next you’ve got baseball bat sized fruits (yes, fruits). Botanically, zucchinis are fruits, a type of botanical berry called a “pepo”, the swollen ovary of the zucchini flower.
Everyone grows zucchini because it is so easy to grow, and they’re truly versatile and a great addition to many of my healthy recipes…
I love grilling it (with onions, peppers, olive oil and Italian spices), shredding and freezing for adding it to pretty much anything) making zucchini fritters (my best GF recipes HERE) or baking the beloved loaf of zucchini bread. I also have neighbors who gladly take a few- at first…
More ways to enjoy your Zucchini in : Zucchini A Zillion Ways
But no matter how creative I get, its tough to keep ahead of the zucchini harvest.
I know, I did it to myself; not only do I plant too many of the huge plants, I can’t stop myself from helping nature along and hand pollinate when I see flowers, which makes a huge difference for how much they produce… Just think lots of zucchini, lots and LOTS of zucchini…
Relish the Fields
So, when I found a recipe a few years back for zucchini sweet relish I was more than intrigued. When I read that it used 12 cups of shredded zucchini at once, I was sold. I made my first batch and, YOU GUYS- it was amazing! And I have to say after years of tweaking this recipe, it is pretty much perfection in a jar.
Sweet Relish is not really something most people get all jazzed about, I get it- but there is something magical about taking the lowly zucchini and making it shape shift into this tangy/sweet/saucy condiment.
My Hombre Zucchini Freshness chart; starting with a same day pick in front. Lighter green, shiny but not waxed skins means fresher when you shop.
The best part is the recipe works just as well with those stealth zucchini (the ones that hide on you and become ginormous overnight) as with regular size. Just be sure to remove the seeds and you are good to go.
Canning Curious?
Yes this is a Boiling Water Canning recipe. If you are new to canning; you can SO do this! Just pretend I’m there holding your hand. And also – READ THIS, I wish I would have known a few of those things before I dove into canning and wasted a good amount of time and produce.
And, if you really Can’t Can (see what I did there) go ahead and keep the relish in the fridge without processing it- it will keep for at least 3 months.
Since I have more zucchini waiting for me to shred I’ll get right down to it:
Zucchini Sweet Relish
12 Cups Shredded zucchini (seeded but not peeled)
4 Cups finely chopped onion
4 T Canning Salt
1 ½ C Chopped Peppers (colorful variety of bell or sweet minis)
3 ½ C White Sugar (I tried raw sugar and honey and it did not work!)
2 ½ C White Vinegar
1 T Cornstarch
½t Nutmeg
2t Turmeric
2t Celery Seed
½t Black pepper
Directions:
Mix first 3 ingredients with hands into a large glass bowl, with a tight fitting lid and let sit in refrigerator at least 6 hours or overnight.
Later:
Sterilize 8 -10 pint sized canning jars
Drain zucchini/onion mixture and rinse with water to wash away some of the salt. Then use your muscles to squeeze out as much excess water as you can (see the little balls I toss into the pot above.)
Chop peppers and add the rest of the ingredients into a large
stock pot, then add drained and squeezed zucchini.
Simmer for 30 minutes.
Pack hot relish into jars, fill to top.
(try to do this part pretty quickly so the relish stays hot).
Carefully lower jars into a large stock pot of boiling water, trying to keep 2 inches between them, and make sure water is at least 2 inches above the lids- process (boil) for 30 minutes.
Carefully remove and place onto a surface that take some serious heat, and leave to cool 24 hours.
There is nothing better than hearing that ping of the canning lid popping into place so you know that it sealed properly!
The results. The two white topped jars are for the fridge, they will be gone soon enough 😉
What we don’t eat here, I give away to family and friends, they make easy holiday and hostess gifts too.
This stuff tastes amazing, it goes on the obvious brat and hamburger, brings a ham sandwich to another level and is essential for our Turkey Rachel sandwiches, and kicks up tuna salad a few notches. I’ve used it as a ‘dip’ for cucumbers, carrots and pita chips too…
Harness the power of the prolific zucchini and preserve its awesomeness for next spring’s first burger on the grill.
Go ahead and Dig Into Canning!
Michelle
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These apples were organic perfection; a little apple scab here, some worm holes there, even a bird nest up in the branches. When other wild animals want my food, I see that as a really good sign that the food is good for me. No bugs around means they’ve all been killed, or would die from eating the food growing there (some food for thought). Also, it was as idyllic spot and array of trees. The previous owners knew what they were doing and planted complimentary varieties; Cortland, Honeycrisp, and Fireside. I got roughly a five gallon bucket full of each variety. 64 pounds in all (I had posted 54 pounds earlier on- but forgot about the bags I left in the garage to keep cool- oops!) 
