Photo: Alex Farnum; Styling: Randy Mon
YieldsMakes 7 half-pt. jarsTotal Time1 hr
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.

Zucchini Relish