Zucchini Relish
Hi and welcome to our website!
Pickling season is back!!!
Tasty veggies are waiting to be pickled, so if you like to start with the big zucchini in your garden...
Just sit back with a cup of tea and watch our short video tutorial to make your ZUCCHINI RELISH today!!
Zucchini is the main ingredient in this recipe, wash, peel and shred the zucchini you will need four cups.
Use a tea steeper or cheese cloth to infuse the pickling spice into the mustard sauce.
Start making the mustard sauce and let it cook while you chop and shred the veggies.
Mustard sauce is the base of the recipe, mustard seeds, turmeric, sea salt is a few of the ingredients in this recipe...
Please continue on to more info to get started.
https://www.bonitaskitchen.com/cookbook
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Ingredients
- Zucchini - 4 cups, peeled and shredded
- Cucumber - 2 cups, shredded
- Onion - 1 medium, peeled and shredded
- Red Bell Pepper - 1 medium, shredded or chopped
- White vinegar - 2 cups
- Water - 1 cup
- Sea salt - ½ tsp
- Yellow Mustard - 2 tsp
- Mustard seeds or powder - 1 tbsp
- Turmeric - 1 tsp
- White sugar - 1 cup
- White or black pepper - ½ tsp
- Pickling spices - 1 tsp
- Onion powder - 1 tsp
Instructions
Method for veggies:
Rinse the outer part of the veggies, peel the onion, give a light peeling to the zucchini if its really big. Leave the peel on the cucumber. Shredded all veggies before starting this recipe. Measure what you need or use as much as you like to make more.
Get your mason jars ready by boiling them in a water bath of hot water to sterilize the jar before using. Use the jars you like best.
Ingredients for mustard sauce:
2 cups white vinegar 1 cups water
½ tsp sea salt 2 tsp yellow mustard
1 tbsp mustard seeds or powder 1 tsp Turmeric
1 cup white sugar, more if needed ½ Tsp white or black pepper
1 tsp pickling spice and cheese cloth 1 tsp onion powder
Method for mustard sauce:
In medium boiler add white vinegar, water, sea salt, yellow mustard, mustard seeds or powder, turmeric, white sugar and pepper, start boiler on medium to high heat for 5 minutes keep stirring the mixture until boiled. Don’t burn liquid”
Add all shredded veggies to the HOT vinegar mixture, taste the liquid to see if you like the taste. If you need more sugar add it in now, or vinegar if you like it stronger.
Cook for another 5 to 10 minutes to get the mustard sauce soaked into the veggies.
When all tossed together start scooping the zucchini relish into your prepared mason jars to bottle. Leave ½ inch head space before capping the jar. Clean around jar before capping as well.
“For long term storage….Please follow your canning instructions to bottle your relish unless you are going to refrigerate all your relish. Keep at room temp until cool down, then label and date before storing”
Bonita’s Tips: Pickling spice is: allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns.
Use a low sugar to replace the white sugar and use a dijon mustard if you like it spicy.
Short term storage for your pickling label the date and when to room temperature store only in the fridge until gone.
Seasonal pickling can be so exciting and also very scary, using your common sense and pickling process you will do great.
This link will show you the basics to canning and if you only need to keep these for short term you can let them seal on the countertop and store in the fridge for a few weeks up to a couple of months.
https://www.youtube.com/watch?v=dIGUL97DGHM
My fridge is full of short term food thats canned for us and family and friends for gifts.
I’m using a red bell pepper because of the pop….but you can use any colour of pepper.
Get those mason jars ready to bottling your zucchini relish..
So use up those zucchini in your garden or buy some from the framers market today..we have been lucky this year we got some free zucchini from our neighbours and we got some from the local farmers market. 🙂
So on behalf of myself, RMHussey Productions and Team!!
From Our Kitchen to Yours!
Have a wonderful day!!
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