Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Zucchini Relish

Name: Pickled Zucchini Relish
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 1 tsp celery seeds; 1 tsp freshly grated nutmeg; ½ tsp ground turmeric; ½ tsp freshly ground pepper; 1 red (bell) pepper (capsicum), seeded and diced; 1 large yellow or white onion, diced; 1 large yellow or white onion, diced; 2 lb (1 kg) zucchini (courgettes); 1 cup (8 fl oz/250 ml) distilled white vinegar; 1¼ cups (10 oz/315 g) sugar; 2 Tbsp salt; 1 red (bell) pepper (capsicum), seeded and diced; 2 lb (1 kg) zucchini (courgettes)

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Although this zucchini relish is similar to sweet pickle relish, it has a softer texture and a mellower flavor. The best tool for cutting the zucchini is a julienne peeler, which resembles a vegetable peeler but has serrations. You can also chop the zucchini, rather than julienne it.

Ingredients

2 lb (1 kg) zucchini (courgettes)
1 large yellow or

Preserve
Vegan
Gluten-free

Method

Using a handheld julienne peeler or a mandoline, cut the zucchini lengthwise into thin strips. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper, and salt and toss to combine. Cover and let stand at room temperature for at least 6 hours or up to 1 day.

Have ready hot, sterilized jars and thei