Zucchini Relish
From keni 13 years ago
- 2 days to make
- Serves 12-18
These tart "pickles" are sliced very thin and combined with onions to create a nice relish that can be used as a side dish for summer sandwiches or grilled meats, or are great on hot dogs, sausages or burgers. Read more The coriander gives these an almost lemony taste, also making them a great addition to fish! See less
Ingredients
- 2lbs zucchini sliced very thin(I use a mandoline) shopping list
- 1 large sweet or red onion, also sliced very thin shopping list
- 3 1/2-4 cups cider vinegar(use the full amount if you like 'em REALLY tart!:) shopping list
- 4T kosher salt shopping list
- 1/4 cup honey shopping list
- 1T mustard seeds shopping list
- 1T coriander seeds shopping list
- 2t cumin seeds shopping list
- 2t whole pepper corns shopping list
- 2t dry mustard shopping list
- water shopping list
How to make it
- Place zucchini and onions in large plastic or glass bowl and sprinkle with 1/2 the salt.
- Cover with cold water and let rest 1-2 hours.
- Drain.
- In medium sauce pan, heat vinegar, honey, remaining salt, all seeds, pepper corns and dry mustard
- Stir well and simmer about 5 minutes.
- Let cool about 20 minutes.
- Place equal amounts of zucchini/onions into 6 pint sized canning jars.
- Divide the liquid, with seeds, into the jars over the veggies.
- Add water to make sure veggies are covered, if needed, but do not over fill the jars.
- Place lids, with rings, tightly on all the jars and invert a couple of times to distribute the liquid.
- Refrigerate for 48 hours prior to serving.
- *If you want a milder relish, use an extra jar or two, and add more water.
People Who Like This Dish 7
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The Rating
Reviewed by 1 people-
Made this for a BBQ, and my guests loved it. Was used with pulled pork, burgers, and DF turkey. Thanks for sharing!!!
hooksc
in Zeeland loved it
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" It was excellent "