Sweet Spicy Zucchini Pickle Relish

| 8/18/2015 12:20:00 PM

Tags: Canning, Preserving, Zucchini, Cucumbers, Peppers, Pickle Relish, Valerie Boese,

Valerie BoeseWhat do you do with your garden surplus? Gardeners know that when you plant a garden – while fresh veggies are delicious – a garden can often produce more than what one can eat on a day-to-day basis. In my case I end up with baskets of veggies all over my kitchen, counters topped with veggies, and my fridge jammed packed with veggies too! Oh my, this is my typical garden dilemma, every summer I end up with more veggies than my family can eat.

So, what can you do you with all of these extra veggies? I usually turn to canning them into some new creation. This year I combined zucchini, cucumbers and peppers to make a delicious Sweet Spicy Relish. The relish turned out really good, not too spicy and just the right amount of sweetness.

Sweet Spicy Zucchini Pickle Relish is a nice addition to potato salad, macaroni salad and tartar sauce. It will add the right amount of zesty flavor to your salad dressing recipes. The recipe yields 28 pints, and, if that is too much, simply half the ingredients to make 14 pints. After all, you do want to make some kind of dent in your veggie surplus, right!

I used my food processor to chop all the vegetables in this recipe, and I used the large blue canner to cook the relish. Your local grocer or hardware store should have all your canning supplies, such as canners, canning salt, jars, lids and rings. Give this recipe a try. Making relish is pretty easy, it only takes a bit of time that will be well worth it this winter, long after your garden is gone.

Sweet Spicy Zucchini Pickle Relish canned and ready for the pantry.

Sweet Spicy Zucchini Pickle Relish canned and ready for the pantry.

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