Best. Relish. Ever.
The zucchini is coming in hot this week in the Better Farm garden, leading to a rainy-day decision to put it to good use and can up some sweet zucchini relish! Based on what we found in the kitchen cabinets, Xuan and I cooked up a fresh batch, forged from two different recipes we found online.
- 5 c. finely chopped zucchini
- 2 medium onions
- 2 Tbs. pickling salt (we used sea salt)
- 1 ¼ c. granulated sugar
- ¾ c. apple cider vinegar
- ¼ tsp. curry powder
- 1 tsp. celery seed
- ¼ tsp. black pepper
- ½ tsp. turmeric
- 1 tsp. water
- 2 tsp. cornstarch
Xuan Du chops up some heirloom zucchinis.
- Finely chop the zucchini and onions, and add them to a large bowl.
- Stir in the salt and let the mixture sit for one hour.
- Drain the mixture through a sieve, rinse, and drain again. Press out as much water as possible.
- In a large saucepan, combine mix with granulated sugar, cider vinegar, curry powder, celery seed, black pepper and turmeric.
- Bring everything to a boil on high heat, then gently boil for about 15 minutes.
- Stir blended water and cornstarch into the pot and cook for another 5 minutes, stirring frequently until the relish thickens and clears.
- Transfer the sweet zucchini relish into a hot, sterilized pint Mason jar (heat the jar and lid in the oven for five minutes).
- Wipe the jar clean and seal with the still-hot lid and ring.