Got a boatload of zucchini and summer squash? Put it to good use in this deliciously tangy-sweet pickled relish. It’s a delicious accouterment for any number of meat and veggie dishes, but we especially love it spooned right over a grilled hotdog.
2 1/2 pounds zucchini, coarsely chopped
2 1/2 pounds yellow squash, coarsely chopped
1 pound red bell peppers, coarsely chopped
1/2 cup diced sweet onion (from 1 small onion)
2 1/2 cups granulated sugar
1 1/2 cups cider vinegar
1/2 cup rice vinegar
4 teaspoons mustard seeds
2 teaspoons celery seeds
2 teaspoons kosher salt
7 (1-pt.) hot, sterilized canning jars
How to Make It
Pulse zucchini, yellow squash, bell pepper, and onion in a food processor until chopped and uniform in size, 3 to 4 times.
Stir together sugar, cider vinegar, rice vinegar, mustard seeds, celery seeds, and salt in a Dutch oven, and bring to a boil over medium-high. Stir in squash mixture, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 5 minutes.
Pack hot vegetables and liquid into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 15 minutes.
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