Wednesday, August 1, 2012

Zucchini Confetti Relish


I'm a late night canner, usually
starting the process after supper.
When you work all day you do what you "can"
-no pun intended!

This is our favourite Relish
and I make 1 or 2 batches every year.
The zucchini is at it's peak
so here I go ......

This recipe makes 4 pints and I almost
always make a double batch





8 Cups finely chopped Zucchini
2 Cups chopped onions
1/2 Cup chopped Red Bell Pepper
1/4 Cup sea salt
2 1/2 Cups White Sugar
1 1/2 Cups White Vinegar
1/2 tsp. dry mustard
1 tsp. celery seed
1/2 tsp. pepper
1/2 tsp. turmeric

2 tsp. cornstarch and 1 Tbsp. water for thickening at the end of cooking.




Chop chop all the veggies - I always make such a mess but it's worth it!  Also, my mandolin makes short work of all the chopping!

In a large bowl chop the onions and the red peppers, layering the chopped zucchini & the salt in between layers.  Stir well and let stand for 1 - 2 hours, stirring up occasionally.


This gives you time to clean up the chopping mess, do the dishes, wash up the jars and lids, and maybe even go for a nice walk.






I like to gather all the equipment together and use boiling water to sterilize and heat the jars just before filling them.  Sometimes I even put the jars on a metal tray and keep them hot in the oven at 200 degrees till filling time.









Drain the salt water and rinse with clear water, pressing out any excess water.












In a large pot/kettle, combine the sugar, vinegar, and seasonings.  Bring to a boil, add the drained vegetables.  Return to a boil - stirring often.  Adjust heat to simmer and cook for 25-30 minutes till the vegetables are cooked and clear - stirring occasionally to prevent sticking to pot.

In a small bowl combine the cornstarch and water.  Mix it into the hot relish in the last 5 minutes - stirring till clear and slightly thickened.  Ladle into hot jars and seal.



Till next time ..........waiting to hear that sound of the lids popping!!!




5 comments :

  1. Your productivity even after a day of work amazes me! Good job girl!

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  2. Thank you for that - it looks like the sort of relish that we like - and we know we'll be the recipients of lots of zucchini!

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  3. Looks delicious! I'm not much of a canner, but I can certainly appreciate all the work that goes into it having done it once. Ha!

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  4. I've never canned relish ... it looks like a lot of chopping and slicing, but very delicious, I'm sure.

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  5. What a coincidence! Somehow, I missed this post earlier. Last week, I made zucchini relish and I asked Becky if we could swap a jar of yours for a jar of mine so I could compare. Now that I see this post, I think we used the exact same recipe! No wonder she said it tasted the same...

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