Zucchini Relish
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This yummy zucchini relish is an easy, flavour-packed way to make the most of peak zucchini season. Perfect for burgers, wraps, cheese boards, and summer barbecues…or just eating straight from the jar.
Ingredients
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3 – 4 zucchinis, diced
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2 onions, diced
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2-3 red or green capsicums, diced
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1 tbsp Mrs Rogers Mustard Seeds
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2 tsp Mrs Rogers Celery Seeds
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1 tsp Mrs Rogers Ground Turmeric
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½ tsp Mrs Rogers Cracked Black Pepper
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1 tbsp Mrs Rogers Fine Sea Salt
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2 cups white or granulated sugar
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500ml cups apple cider vinegar
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GoodLife Glass Jars
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Optional: Mrs Rogers Chilli Flakes
Directions
Add the diced zucchini, onion and capsicum into a large bowl, sprinkle over the salt, and mix well. Cover and leave to sit for 2 hours.
Transfer the vegetables to a colander and rinse thoroughly under cold water to remove excess salt. Gently squeeze out as much liquid as possible.
Place the vegetables into a saucepan, then add the sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and black pepper. Stir to combine and bring to a boil over medium heat.
Lower the heat and stir occasionally for up to 30 minutes until the mixture softens and reduces to a thick, glossy relish.
Spoon the hot relish into sterilised* GoodLife glass jars, leaving a small gap at the top. Seal and allow to cool at room temperature before storing in the refrigerator. Once opened, store in the refrigerator and enjoy within 3-4 weeks.
Recipe Note
Tip:
- Add 1tsp of chilli flakes to the mixture for a delicious kick.
*How to Sterilise Jars (Oven Method)
1. Heat oven to 120°C-140°C.
2. Wash jars in hot, soapy water and rinse well.
3. Place wet jars upright on a lined baking tray, ensuring they are not touching. Put in the oven to dry completely, this should take about 10-15 minutes until dry and hot.
4. Turn off the oven and leave the jars inside to keep them warm and sterile until you are ready to fill them. Use oven mitts, potholders or thick cloths to handle hot jars. Keep your fingers away from the rims once jars are sterilised.
5. Fill hot jars with hot preserves (jam, chutney) to prevent them from cracking. Crucially, allow them to cool to room temperature before filling with cold-filled preserves to prevent thermal shock.You want to fill them not quite to the top, leave about 1/2 cm gap at the top between the preserve and the lid.
6. While everything is still hot, cover the jars with their lid, these lids are fantastic for indicating that your jars are sealed as the button will suck in when sealed.