“Although this zucchini relish is similar to sweet pickle relish, it has a softer texture and a mellower flavor,” write the authors of Williams-Sonoma’s “The Art of Preserving.” They prefer using a julienne peeler or mandoline for this relish, but you can always chop the zucchini instead. You can refrigerate it for up to 1 month. Or can it — sealed jars may be stored in a cool, dry place for up to 1 year. At 5,000 feet altitude, add 10 minutes to processing time. At 7,500, 15 minutes. Makes: 3 cups.
Ingredients
2 pounds zucchini
1 large yellow or white onion, diced
1 red bell pepper, seeded, diced
2 tablespoons salt
1 1/4 cups sugar
1 cup each: distilled white vinegar, water
1 teaspoon each: celery seeds, freshly grated nutmeg
1/2 teaspoon each: ground turmeric, pepper
Directions
Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and salt. Toss to combine. Cover; let stand at room temperature 6 hours or up to 1 day.
Have ready hot, sterilized jars and their lids. Drain the zucchini mixture in a large colander. Rinse thoroughly; drain again.
Transfer to a large nonreactive saucepan. Add the sugar, vinegar, water, celery seeds, nutmeg, turmeric and pepper. Stir to combine. Heat to a boil over high heat; reduce the heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 25-30 minutes.
Ladle the hot relish into the jars, leaving 1/4-inch of space at the top. Remove any air bubbles. Wipe the rims clean; seal tightly with the lids. Process the jars in a boiling-water bath 10 minutes.
Cool jars; test seals. Store. If the seal has failed during processing, refrigerate the jar up to 1 month.
Nutrition information. Per 2 tablespoons: 49 calories, 4 percent of calories from fat, 0.2g fat, 0.06g saturated fat, 0mg cholesterol, 12g carbohydrates, 1g protein, 193mg sodium, 1g fiber.
