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This zucchini seasoning is another delicious way to cook with all the zucchini coming out of your garden this summer!
Do you have zucchini? We also! After a slow start, our garden zucchini plants are now starting to produce pumpkin faster than we can eat them, so we made a huge batch of this delicious zucchini filling!
I have to admit that Zucchini Relish is a new recipe for us starting this season. Recently, a reader mentioned that she does taste the zucchini in a comment on this other very popular zucchini recipe, and Jack and I were instantly intrigued by the idea.
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We started with a zucchini seasoning recipe from the Ball Canning website, made some adjustments of our own (of course), and after doing it the first time, we have to ask HOW the heck do we miss getting to know this easy and delicious seasoning. before?!
How is zucchini seasoning made?
Zucchini Relish is a mix of chopped zucchini, sweet onion (like Vidalia), bell pepper (we use yellow and orange, but we could also use red or green and jalapeños (seedless), plus we add a little bit of soft Italian piquante and pitchers) ) peppers for an extra touch of flavor.
The vegetables are simmered in a tasty pickle liquid made from apple cider vinegar, pickled salt, sugar, celery seeds, black pepper, turmeric (which gives it that nice yellow color taste), nutmeg and dry mustard.
Once chilled, your Zucchini Relish can be canned so you can enjoy it year-round.
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Zucchini seasoning is easy to make, and it's an especially good way to use some of those baseball bat-sized zucchini from your yard. It really tastes just like the traditional cucumber-based flavor, and you can serve it in hot dogs, add it to pasta salads, or add it to homemade tartar sauce.
You can enjoy these other zucchini recipes below:
Or, click here to view our complete archive of zucchini recipes.
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10 cups zucchini, quartered lengthwise and then 2 "pieces (about 2 ½ pounds)
4 cups chopped sweet onion, such as Vidalia (about two large onions)
1 large orange bell pepper, chopped
1 large yellow bell pepper, chopped
2 large jalapeños, seeded and minced
1 cup chopped (soft) Italian peppers, chopped, ** see tips in notes below
3 tablespoons divided pickled or canned salt, see tips in notes below
5 cups apple cider vinegar
3 ½ cups granulated sugar
1 teaspoon celery seed
1 teaspoon of black pepper
1 teaspoon of turmeric
1 teaspoon freshly ground nutmeg
1 teaspoon dried mustard
2 teaspoons cornstarch * or Clear-Jel, to thicken (see note below)
Place the zucchini in a food processor and pulse several times to the size of the rice. Place on a dishcloth that lines a strainer. Sprinkle 1 tablespoon of salt on the zucchini and let it rest for 30 minutes so that a little water comes out and drain.
While the zucchini is in the strainer, place the onion in the food processor and pulse again to the size of the rice. Scrape into a bowl.
Place the orange, yellow, jalapeño and piquante peppers in the food processor and pulse again to the size of the rice. Add to the bowl.
In a large saucepan, place the remaining two tablespoons of salt along with the vinegar, sugar, celery seed, black pepper, turmeric, nutmeg, and dried mustard. Whisk to combine and bring to a boil.
Take a dish cloth with zucchini and squeeze out as much liquid as possible.
Add the zucchini along with the bowl contents, bring to a boil again and simmer for 30 minutes. If thickening is required, please see our note below on the use of cornstarch or Clear-Jel.
Chill completely and place in small jars and refrigerate. Or follow these steps from Ball's website to can.
* Clear-Jel is considered the safest option to use as a thickening agent in canned foods. However, PennState Extension notes that small amounts of cornstarch can be used as a thickener in some seasoning recipes. If you plan to add more than the 2 teaspoons required in this recipe, use Clear-Jel instead.
** Piquante peppers are small round, bright red Italian peppers that are packaged in brine and packed. They come soft and warm. We use soft for this recipe. They are usually found in the produce section or in the pickles and olives section or in the Italian specialty section. The brand we used was Peppadew.
You can use kosher or sea salt instead of pickling salt, as long as it doesn't contain an anti-caking agent.
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