Step-By-Step: Zucchini Relish

This recipe first appeared in our September 2016 issue of Culinaire courtesy Renée Kohlman.

Yes, it’s that time of year again. The dreaded I-have-so-much-zucchini-I-don’t-know-what-to-do-with-it season. If you find yourself in this boat, and have eaten your fill of zucchini chocolate cake, than I’d suggest a good relish.

Preserving everything is a hot trend right now, and deservedly so. There is a terrific sense of accomplishment once you see those pretty jars of tasty stuff you made, all lined up on the counter or on the shelf waiting to be opened later this year. Now, you do need certain supplies, like a canner or a large pot lined with kitchen towel, jars, of course, and lids to match. A funnel is super-helpful in preventing spills while filling the jars (it’s important to keep those rims clean), and I highly recommend a jar lifter with good-grips.

The processing times are also important to follow, as are the amounts of sugar, salt, vinegar etc, so don’t try to switch up the recipe on your own. Speaking of recipes, I got this one from the canning queen herself, Amy Bronee, author of the best-selling cookbook, The Canning Kitchen. I can’t recommend it enough if you want to explore more of the canning world.

The relish is a versatile one. It’s great on barbecued sausages, slathered on cheeseburgers, or stirred into a meatloaf mixture. It’s also a great match for mayo when making dipping sauce for fish. Once you have this relish in your pantry, I’m sure you’ll find many uses for it besides hot dogs and smokies.

I should probably mention that canned goods make for great presents too. If you’re one of those people who plan ahead for Christmas when it is only September, this is a perfect project for you!

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