Zucchini Relish
This zucchini relish is bright, tangy, and easy to make. It has a balanced flavor and a texture that holds up well in everyday meals, making it a reliable addition to burgers, sandwiches, and quick sides.
Equipment
- Cutting board and knife
- Mixing bowl
- Saucepan
- Spoon
Ingredients
- 4 cups zucchini cut into small dice
- 1 cup onion cut into small dice
- ½ cup red bell pepper cut into small dice
- 1 tablespoon salt
- 1 cup apple cider vinegar
- ¾ cup granulated sugar
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds
- ½ teaspoon turmeric
- ½ teaspoon black pepper
Instructions
- Place the chopped zucchini, onion, and red bell pepper in a bowl. Sprinkle with salt and mix well. Let the vegetables sit for about 1 hour to draw out excess moisture.
- After resting, drain the vegetables well and gently squeeze out any extra liquid. Transfer the vegetables to a saucepan.
- Add the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and black pepper. Stir well to combine.
- Bring the mixture to a gentle simmer over medium heat. Cook for 25 to 30 minutes, stirring occasionally, until the vegetables soften and the relish looks glossy. The vegetables should be tender but still hold their shape.
- Remove from heat and allow the relish to cool. Transfer to clean jars and refrigerate.
Notes
- Finely chopping the vegetables helps the relish develop its classic texture and allows the flavors to blend evenly.
- If the zucchini releases a lot of moisture during salting, squeezing it gently before cooking helps prevent the relish from becoming watery.
- The relish keeps well in the refrigerator for up to two weeks.
- This zucchini relish works well as a topping for burgers, hot dogs, sandwiches, and grilled meats, or stirred into tuna salad and potato salad.
