If you have an overload of zucchini, try dressing it up in a relish and using it all year on burgers, hot dogs, in potato, egg or macaroni salad and any other way you use pickle relish!
Simple Zucchini Dill Relish
10 cups grated zucchini (rough chop first to grate finer)
4 medium to large green peppers, chopped
2 cups chopped onion
Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:
3 Cups apple cider vinegar
1/4 cup dill seeds or weed
Bring it to a boil, and let boil for 25 minutes.
Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).
One batch makes roughly 6 pints of relish.
5 comments:
This was to much salt for me. Personally I would cut the salt in half. Also I think its important to differentiate between dill seed and weed. Dill seed is much stronger than dill weed so you would need a different ratio for consistency.
I am giving this a try! I think ill rinse the salt off from the over night soak and add some back in to taste in the cooking step!
I am making my second batch of this recipe today! The first batch was fabulous! I have tried many zucchini relish recipes in the past and I think the key to this recipe's success is the simple ingredient list. Sometimes simple, pure tastes are simply better. Thanks for posting this recipe!
I am making my second batch of this recipe today! The first batch was fabulous! I have tried many zucchini relish recipes in the past and I think the key to this recipe's success is the simple ingredient list. Sometimes simple, pure tastes are simply better. Thanks for posting this recipe!
I'm going to try this recipe my family has been adamant that I make a dill zucchini relish. I'be been make a sweet zucchini relish for years and sweet zucchini slices. So game on I'be got to buy some dill seed and some celery seed.I've got about 10 pounds of zucchini I've got to do something with.
Post a Comment