Zesty Zucchini Relish

zesty zucchini relish

A lot of the canning recipes that I post on this blog are actually a sort of digital diary for me. I have a notebook that I use-and then lose and then refind and lose again. It’s just easier to post them on here.

I’ve been on a relish kick lately. Summer dinners around here are often hot dogs, burgers, or pasta salads where I just stir tuna and relish into the bowl. It gets a lot hotter and a lot nastier in Buffalo than a lot of people give the city credit for, and I don’t like to spend a lot of time cooking when it’s like that.

…We’ll ignore the hours of canning that I do in weather like that.

The summer squash and zucchinis are starting to show up, and show up cheaply. They’re $.99 a tray and less than a dollar a piece at the farmer’s markets. They’ll just get cheaper from here on out.

I used the Zesty Zucchini Relish recipe from Ball (the small batch version from the book that comes with the discovery kit). I made very few changes, so I won’t post the recipe.

I used dried horseradish because I already had it, I skipped the salt soak and added a little to the brine instead, used a zucchini, a yellow squash, a cucumber, and an onion, halved the sugar and used apple cider vinegar. I used dried chilis instead of fresh.

I let it cook down too much (note to self: it takes a lot less time to get a canner up to speed when you start with hot water. Start with hot water.) and the brine cooked down too much. I topped off the jars with plain apple cider vinegar.

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