Ingredients with Measurements:
- 4 medium zucchinis, diced
- 2 medium onions, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Special equipment needed:
- Large pot
- Canning jars with lids and bands
Step-by-step instructions:
1. In a large pot, combine the diced zucchinis, onions, red and green bell peppers, white vinegar, sugar, mustard seeds, celery seeds, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the mixture for 30-40 minutes, or until the vegetables are tender and the liquid has thickened.
4. While the relish is simmering, prepare the canning jars by sterilizing them in boiling water for 10 minutes.
5. Once the relish is done, ladle it into the sterilized jars, leaving 1/2 inch of headspace at the top.
6. Wipe the rims of the jars clean with a damp cloth, then place the lids and bands on top.
7. Process the jars in a boiling water bath for 10 minutes.
8. Remove the jars from the water bath and let them cool on a wire rack.
9. Once the jars are cool, check the seals by pressing down on the center of the lids. If the lids do not pop back up, the jars are sealed properly and can be stored in a cool, dark place for up to one year.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes approximately 4 cups of relish
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 20
- Total fat: 0g
- Sodium: 30mg
- Total carbohydrates: 5g
- Dietary fiber: 0g
- Sugars: 4g
- Protein: 0g
Substitutions for ingredients:
- Yellow or orange bell peppers can be used instead of red or green bell peppers.
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of granulated sugar.
Variations:
- Add 1 teaspoon of red pepper flakes for a spicier relish.
- Substitute the zucchinis with cucumbers for a cucumber and onion relish.
- Add 1/2 cup of raisins or dried cranberries for a sweeter relish.
Tips and tricks:
- Use a mandoline or food processor to quickly and evenly dice the vegetables.
- Be sure to stir the relish occasionally while it is simmering to prevent it from sticking to the bottom of the pot.
- Use a funnel to easily transfer the relish into the canning jars.
- Label the jars with the date and contents before storing them.
Storage instructions:
- Store the jars in a cool, dark place for up to one year.
Reheating instructions:
- The relish can be served cold or at room temperature.
Presentation ideas:
- Serve the relish as a condiment for burgers, hot dogs, or sandwiches.
- Use the relish as a topping for grilled chicken or fish.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, on top of the relish.
Pairings:
- Serve the relish with grilled meats or vegetables.
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled corn on the cob
Troubleshooting advice:
- If the relish is too thick, add a splash of water or vinegar to thin it out.
- If the relish is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to sterilize the canning jars before filling them with the relish.
- Use proper canning techniques to ensure the jars are sealed properly and free from bacteria.
Food history:
- Relish has been a popular condiment in the United States since the 1800s.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the relish as a condiment for burgers, hot dogs, or sandwiches.
- Use the relish as a topping for grilled chicken or fish.
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