Zucchini Relish
Photo: Alex Farnum; Styling: Randy Mon
This tangy-sweet relish is good on a turkey sandwich or as a dip with crackers and hummus. Jars of relish also make ideal summery gifts.
How to Make It
Step 1
1
Put onion in food processor and pulse until finely chopped. Transfer to a bowl. Wipe food processor clean, add bell pepper, and pulse until coarsely chopped.
Step 2
2
Heat oil over medium heat in a wide 8-qt. pot. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes. Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt, and 1/2 cup water and cook, covered, stirring often, until zucchini has softened and flavors have melded, about 20 minutes.
Step 3
3
Fill 7 half-pt. jars and put lids on to seal. Relish keeps, chilled airtight, at least 2 weeks.
Step 4
4
Note: Nutritional analysis is per 1/2 cup.
Ingredients
1 medium onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 tablespoon vegetable oil
1 teaspoon dry mustard
1 1/2 teaspoons turmeric
1/4 teaspoon pepper
2 teaspoons cumin seeds
1/4 cup sugar
2/3 cup distilled white vinegar
2 pounds zucchini, coarsely shredded
1 teaspoon kosher salt
Directions
Step 1
1
Put onion in food processor and pulse until finely chopped. Transfer to a bowl. Wipe food processor clean, add bell pepper, and pulse until coarsely chopped.
Step 2
2
Heat oil over medium heat in a wide 8-qt. pot. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes. Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt, and 1/2 cup water and cook, covered, stirring often, until zucchini has softened and flavors have melded, about 20 minutes.
Step 3
3
Fill 7 half-pt. jars and put lids on to seal. Relish keeps, chilled airtight, at least 2 weeks.
Step 4
4
Note: Nutritional analysis is per 1/2 cup.
