Simple Zucchini Relish
This recipe is a great way to cut down on food waste. It’s perfect for those giant zucchinis that mysteriously pop up in your garden or the ones you bought with good intentions but forgot about after bringing them home.
Ingredients
- 2 lb. zucchini 907 g
- 1 lb. bell peppers 450 g
- 1 ½ lb. tomatoes 680 g
- ½ lb. yellow onion, quartered (about 1 medium onion) 230 g
- 3 garlic cloves peeled (optional)
- 1/3 cup sunflower oil 80 ml
- 1/3 cup apple cider vinegar 80 ml
- ¼ cup sugar 50 g
- 2 tbsp pickling salt
- ½ tbsp ground black pepper
Instructions
Prepare the Vegetables:
- Preheat your oven to 400°F (204°C).
- Wash and dry all the vegetables. Trim off any blemishes. Quarter onions
- Wrap the onion quarters, zucchini, and garlic cloves (if using) in foil. Place them on a baking sheet.
- Puncture bell peppers with a fork, then place them on another parchment-lined baking sheet.
- Put both baking sheets in the oven and roast for 30–40 minutes.
- Turn the bell peppers every 10 minutes to ensure even roasting. The peppers are done when their skins are blistered and blackened in spots.
- Once roasted, transfer the bell peppers to a bowl or a pot. Cover with a lid or plastic wrap and let them steam for at least 1 hour.
- Remove the onion, zucchini, and garlic from the oven and let them cool in the foil.
- When everything is cool enough to handle, peel the skins off the bell peppers and remove their seeds. Peel garlic. Slice baked zucchini into medium-sized pieces.
- Using a meat grinder or food processor with a mincing blade, mince the roasted zucchini, onion, garlic, bell peppers, and tomatoes into a smooth mixture.
Cook the Mixture:
- Heat the sunflower oil in a wide, deep pan over medium heat.
- Carefully add the minced vegetable mixture to the pan (watch out for splattering!).
- Stir in the ground black pepper, pickling salt, and sugar. Mix everything thoroughly.
- Cover the pan and cook the mixture on medium heat for about 20 minutes, stirring occasionally.
- Stir in the vinegar and cook for another 10 minutes.
Can the Relish:
- Ladle the hot zucchini relish into clean, sterilized jars.
- Process the jars in a boiling water bath canner or steam canner according to the recommended canning times - see below
- Let the jars cool completely, then store them in your pantry.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 - 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 20 min | 25 min | 30 min |