Zucchini Garlic Dill Relish
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 7 pints 1x
- Category: canning
- Method: Water Bath
- Cuisine: American
Ingredients
Scale
- 8 pounds trimmed zucchini
- 1 head of garlic
- 1/2 cup kosher salt
- 2 tsp ground turmeric
- 2 cups finely chopped onion
- 1/3 cup granulated sugar
- 2 TBS dill seeds
- 4 cups white vinegar
- water
Instructions
- Cut the zucchini into small chunks and then process in batches in a food processor with the metal blade until it is finely chopped
- Remove to a large bowl
- Sprinkle with the salt and turmeric and mix well.
- Cover with water.
- Cover the bowl and let sit in a cool place for at least two hours.
- Finely chop the garlic
- Prepare the canner and heat the jars and keep warm until ready to use
- Drain in a colander and then squeeze the zucchini to remove as much moisture as you can.
- Remove to a large stock pot.
- Add the onion, garlic, sugar, dill and vinegar.
- Bring to a boil over medium high heat, reduce to a simmer and let cook for about 10 minutes until reduced and slightly thickened.
- Heat the lids and have the bands handy.
- Add the hot relish to the hot jars leaving 1/2″ headspace.
- Use a non reactive spatula to remove bubble and adjust the relish in the jars. Add or remove relish if needed to maintain the proper headspace.
- Wipe the rims with damp rag. Place the lid on and add the band and twist fingertip tight.
- Add the jars to the canner and process for 15 minutes (20 minutes for over 3000 ft)
- Remove from heat and let the jars sit for 5 minutes. Remove from the canner and let sit for 24 hours before checking the seals, removing the bands and storing.
Keywords: relish, zucchini, zucchini relish