Zucchini Mustard Relish

Discussion in 'Canning & Storage' started by disco, Aug 20, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Is your zucchini plant threatening to take over the world? Tired of grilled zucchini, zucchini casserole, zucchini bread, zucchini ice cream? 

    We have all lived through zucchini overproduction and one of the ways we have got around it is making Zucchini Mustard Relish. This is an easy recipe that is so good we don't even buy that electric green relish in the stores anymore. It is way better on burger's and hot dogs but really takes off on a ham or beef sandwich and is the bomb on a bratwurst.

    Zucchini Mustard Relish

    Makes four 250 ml (1 cup) jars

    -= Ingredients =-

    1 liter (4 cups) zucchini ; chopped

    2 onion ; chopped

    125 mililiters (1/2 cup) sweet red pepper ; chopped

    125 mililiters (1/2 cup) sweet green pepper ; chopped

    15 mililiters (1 tbsp) coarse pickling salt 

    325 mililiters (1 1/3 cups) cold water 

    250 mililiters (1 cup) granulated sugar 

    50 mililiters (1/4 cup) all purpose flour 

    15 mililiters (1 tbsp) dry mustard 

    2 mililiters (1/2 tsp) turmeric 

    2 mililiters (1/2 tsp) mustard seeds 

    2 mililiters (1/2 tsp) celery seed 

    250 mililiters (1 cup) white vinegar 

    -= Instructions =-

    In a bowl, combine zucchini, onions, and red and green peppers; sprinkle with salt. Pour in 250 ml of the water; stir well. Let stand for 1 hour,stirring occasionally. Drain and rinse under cold running water, drain and press out excess moisture. In 2 litre (2 quart) glass measure, mix together sugar, flour, dry mustard, turmeric, mustard seeds and celery seeds; gradually stir in vinegar and remaining water. Add vegetables and microwave, uncovered, at High for 17 to 20 minutes or until thickened but vegetables are still crunchy, stirring 3 times. Fill and seal sterilized jars with rings and new centres. Process in boiling water for 10 minutes.

    I am sorry but you Americans have to switch to the metric system, I am too old to be doing the conversions for you.

    Last edited: Aug 20, 2013
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Wow that looks amazing! Gonna forward that one to my mom - she has the garden... lol.
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks JlRodriguez. Most of our friends make this now. It may kill the local relish market in the supermarkets!

    If your mom will make relish for you, is she looking to adopt a fat, old, Canadian?

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I left for the weekend and came home to this...

    May have to give your recipe a shot! I can plug it into my Paprika recipe app on my phone and it will do the conversion for me!!!!
  5. I'm gonna have to give this a try - thanks Disco!  [​IMG]
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sweet recipe, I will have to try this.

    THANKS for the conversions.

    I like our system of measurements. 
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! Been there, done that! I have done the conversions in the ingredient list. Being Canadian means switching between metric, US measure and Imperial measures. I feel conflicted.

    If you do try it, I'd love your opinion.

  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! I was upset when the Canadian government went metric. Years later, I love it. Come over to the dark side, it's not so bad.
    Thanks, Smoking B, I'd love to hear how it turns out.
  9. webowabo

    webowabo Master of the Pit SMF Premier Member

    Wish I had a garden with anything other than rosemary taking over ;) I can only cook with so much rosemary. . ;) but Disco
    Your relish sounds delish..... thanks for sharing the idea.
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks! However, I would kill to grow rosemary. It isn't hardy here on the mountain and I try and grow a bit in a pot with limited success. I used some in the last sausage I made and now the missus wants it all the time. 

    I guess cooks are never happy!

  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Disco, evening....  Bride just started making zuc relish....   It's so much better than pickle relish.... on everything.....   

  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Man, you guys have got to try Beer Batter Fried Stuffed Zucchini Blossoms. I like a mushroom, garlic, oregano, parm reg and ricotta filling. Or pick them when they are the size of your little finger! They are sweet and crunchy. At this size they can be grilled, sauteed with garlic, thyme and ground coriander, made into pickles or just eaten out of hand with Onion Dip. There is no law that says they have to be 8+ inches before you pick them and the blossoms or fingerlings take up a lot lees space. For those that get away from you, my family just made 3 of the larger ones sliced into 1/4" rounds, topped with parm reg and panko, drizzled with EVOO and baked. They said they wish they had more...JJ

    @Disco...That recipe sounds good...Hey Bro I am always converting Temps for all you Outlanders. Between Canadians, the Brits and all the Aussies we got around here, I get busy...[​IMG]...JJ
    Last edited: Aug 20, 2013
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Dave. Nothing is better than a bride who cooks!
    It is true, zucchini can be used for many things.

  14. thoseguys26

    thoseguys26 Master of the Pit

    J nailed my exact thoughts..exactly.  My italian neighbors just brought me a plate of their battered stuffed zucc blossoms... They are to die for. You can eat them cold and they're still amazing.

    I especially like to pick them when they're 8-10 inches and just grill them up. We also just did some parm chips like JJ mentioned. Very good.

    Mint Zucc Salad

    Another one of my favorites is sauteed zucc  (high heat, don't cook them soft, keep semi firm) in olive oil & garlic, then tossed with fresh chopped mint, white vinegar, salt & pepper - then cooled. Serve cold for appetizer or side. The mint and vinegar make the dish fantastic and a little different then the norm.
    Last edited: Aug 22, 2013
  15. Looks great Disco, even though I don't have any zucchini! I used to make a Hot Pepper Mustard very similar to yours, used banana peppers instead of zucchini.

    Copied for the future!
  16. kathrynn

    kathrynn Smoking Guru OTBS Member

    Pretty looking Jars there Disco!

    Ya did good again!

  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, that sounds like something I have to try!
    Thanks, Alesia. An older neighbour lady we called "Grandma" used to make a hot pepper mustard relish. My dad was addicted to it. I thought it was poison when I was a kid but bet I'd love it now.

    Thanks, Kat. If we don't make 3 batches of this we don't get through the year. We love it.

  18. thoseguys26

    thoseguys26 Master of the Pit

    Disco, I also meant to say, those jars looked amazing and I would rather put that on my brats, etc than the glow in the dark store bought stuff any day!! I'm curious to experience how that would taste so I will subscribe to your thread and take note of it for next summer! Maybe my neighbors will give me some of their zucc's and I'll get to do it this summer!
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good luck with the neighbours. Maybe you could trade some home made Brats. I think you will enjoy it.
  20. mrh

    mrh Meat Mopper

    I made this yesterday turned out well!  Good way to use zuchini. I didn't have any celery seed  (local grocery stores out too) and used a half cup of chopped celery. I am not much for the sweet relish  (Wife and kids like it though)  I am thinking maybe today I will try another batch, but leave out the sugar.  Have you tried it without sugar?



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