Hot Zucchini Relish: A Blue-Ribbon Winner!

I’ll never forget the year my Aunt Millie entered her zucchini relish in the county fair. It was a sweltering summer, the kind where the zucchini plants seemed to triple in size overnight. Aunt Millie, bless her heart, was a whirlwind in the kitchen, chopping, stirring, and preserving with an energy that belied her age. That relish, with its vibrant colors and tangy-sweet heat, was the star of the show, winning her a well-deserved blue ribbon. Every year since, I think of her and her prize-winning recipe as the season rolls around again, and it fills my kitchen with warmth and memories.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour 15 minutes
• Yields: 7-8 pints
• Dietary Type: Vegetarian

Ingredients

• 10 cups zucchini, chopped
• 4 bell peppers, chopped (use different colors for visual appeal)
• 4 onions, chopped
• 8 hot peppers, chopped (adjust quantity to your heat preference)
• 5 tablespoons canning salt
• 1 quart vinegar
• 4 cups sugar
• 1 teaspoon cornstarch
• 1 teaspoon nutmeg
• 1 teaspoon turmeric
• 1 teaspoon dry mustard

Equipment Needed

• Food processor (optional, for chopping vegetables)
• Large plastic bowl
• Large pot or Dutch oven
• Sterile canning jars with lids and rings
• Canning tools (jar lifter, funnel, etc.)

Instructions

1. Prepare the Vegetables: Using a food processor or by hand, finely chop the zucchini, bell peppers, onions, and hot peppers. Aim for a consistent size to ensure even cooking. I like to use a mix of red, yellow, and orange bell peppers to make the relish more visually appealing. Remember to handle the hot peppers with care, wearing gloves if necessary, and avoid touching your face.

2. Salt and Refrigerate: Place the chopped vegetables in a large plastic bowl. Sprinkle the canning salt evenly over the vegetables. Cover the bowl and refrigerate overnight (at least 8 hours). This step helps to draw out excess moisture from the vegetables, which will result in a thicker relish with a better texture.

3. Drain the Vegetables: The next day, drain the water that has accumulated in the bowl. You can gently press the vegetables to remove any remaining liquid, but don’t squeeze them too hard.

4. Combine Ingredients: Transfer the drained vegetables to a large pot or Dutch oven. Add the vinegar, sugar, cornstarch, nutmeg, turmeric, and dry mustard.

5. Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a good boil, stirring occasionally to prevent sticking. Be careful, as the mixture can splatter when boiling.

6. Simmer and Thicken: Once the relish is boiling, reduce the heat to low and simmer, stirring constantly, for 30-45 minutes, or until the relish has reached your desired thickness. The longer you simmer it, the thicker it will become. Be sure to stir constantly to prevent scorching on the bottom of the pot. A good test for doneness is to place a spoonful of relish on a chilled plate. If it doesn’t run, it’s thick enough.

7. Prepare Jars: While the relish is simmering, sterilize your canning jars. You can do this by boiling them in water for 10 minutes, or by running them through a cycle in your dishwasher. Keep the jars hot until you are ready to fill them. Sterilize the lids in simmering water for 10 minutes, then remove them and place them on a clean towel. Keep the screw bands separate.

8. Jar and Seal: Carefully ladle the hot relish into the sterilized jars, leaving 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place a sterilized lid on each jar, and screw on a band until it is fingertip tight.

9. Process in a Boiling Water Bath (Optional for Long-Term Storage): If you plan to store the relish at room temperature for an extended period, process the filled jars in a boiling water bath canner for 15 minutes. Ensure the water covers the jars by at least 1 inch. After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. As the jars cool, you should hear a popping sound, indicating that they have sealed properly.
   If you are not intending to can the relish, you may transfer it to sanitized containers and refrigerate it once it has cooled to room temperature.

10. Cool and Check Seals: Allow the jars to cool completely (12-24 hours) before checking the seals. To check, press down on the center of the lid. If it flexes, the jar is not properly sealed and should be refrigerated and used within a few weeks. Sealed jars can be stored in a cool, dark place for up to a year.

Expert Tips & Tricks

• Spice It Up (or Down): The amount of hot peppers can be adjusted to your personal preference. For a milder relish, use fewer hot peppers or remove the seeds and membranes. For a spicier relish, use more hot peppers or add a pinch of cayenne pepper.
• Uniformity is Key: Chopping the vegetables to a consistent size ensures they cook evenly and the relish has a pleasing texture. If you don’t have a food processor, take your time and chop the vegetables as finely as possible.
• Don’t Skip the Salting: Salting the vegetables overnight is crucial for drawing out excess moisture and preventing a watery relish.
• Prevent Sticking: Stirring constantly while simmering is essential to prevent the relish from sticking to the bottom of the pot and burning.
• Thickening Help: If, after the simmering time is over, your relish is not thick enough for your liking, you can dissolve an additional teaspoon of cornstarch in a tablespoon of water and stir it into the relish during the last few minutes of cooking.

Serving & Storage Suggestions

Hot zucchini relish is incredibly versatile. Serve it as a condiment with grilled meats, sausages, or hamburgers. It’s also delicious as a topping for crackers and cheese, or as a side dish with eggs or beans. For a unique appetizer, spread it on crostini with goat cheese.

• Refrigerated Storage: Once opened, store the relish in the refrigerator. It will last for several weeks.
• Canned Storage: Properly canned relish can be stored in a cool, dark place for up to a year.
• Freezing: Freezing is not recommended as it can alter the texture of the relish.

Nutritional Information

Please note that the following values are estimates and may vary based on ingredient variations and portion sizes.

Nutrient	Amount per Serving	% Daily Value*
Calories	250 kcal	13%
Total Fat	1g	1%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1000mg	43%
Total Carbohydrate	60g	22%
Dietary Fiber	3g	11%
Sugars	50g	N/A
Protein	2g	4%

*Based on a 2,000 calorie diet.

Variations & Substitutions

• Low-Sugar Relish: Reduce the amount of sugar or substitute with a sugar alternative like stevia or erythritol. Adjust the amount to taste.
• Apple Cider Vinegar: Use apple cider vinegar instead of white vinegar for a slightly different flavor profile.
• Different Hot Peppers: Experiment with different types of hot peppers, such as jalapeños, serranos, or habaneros, to adjust the heat level and flavor.
• Add Other Vegetables: Consider adding other vegetables like carrots or green beans to the relish.

FAQs (Frequently Asked Questions)

Q: Can I use yellow squash instead of zucchini?
A: Yes, you can substitute yellow squash for zucchini in this recipe. The taste and texture will be very similar.

Q: Do I have to use canning salt?
A: Canning salt is preferred because it doesn’t contain iodine or anti-caking agents, which can discolor the relish or affect its flavor. However, if you don’t have canning salt, you can use regular table salt, but be aware that it may slightly alter the color and taste.

Q: How long does the relish last after it’s been opened?
A: Once opened, the relish should be stored in the refrigerator and will last for several weeks.

Q: My relish is too watery. What can I do?
A: If your relish is too watery, you can simmer it for a longer period to allow more of the liquid to evaporate. You can also add a bit more cornstarch (dissolved in water) to help thicken it.

Q: Can I make this recipe without canning?
A: Yes, you can make this relish without canning. Simply follow the recipe instructions, and then store the relish in the refrigerator once it has cooled to room temperature. It will last for about a week or two in the fridge.

Final Thoughts

I hope you’ll give this hot zucchini relish recipe a try. It’s a wonderful way to use up the abundance of zucchini that summer brings. The blend of sweet, tangy, and spicy flavors is simply irresistible. Don’t hesitate to adjust the ingredients to your liking and make it your own. I’d love to hear about your variations and how you enjoy serving this blue-ribbon winning relish! Perhaps you’ll even enter it in your local county fair. Enjoy!