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Zucchini relish

Time 1 hour
Yields Makes a generous 9 cups
Zucchini relish
1

Trim and cut the zucchini, onions and peppers into a one-fourth-inch dice and toss in a colander with the 3 tablespoons kosher salt. Set the vegetables aside for 2 hours to allow the salt to draw water from them and drain. After 2 hours, rinse the vegetables by pouring a kettle of boiling water over them; drain well.

2

Heat the cider vinegar, sugar, pickling salt, honey, mustard seed, celery seed, turmeric, curry powder, ground peppercorns and coriander, dried chile pepper and garlic in a large saucepan or small pot over medium-high heat until the sugar and coarse salt are dissolved, about 2 to 3 minutes. Stir in the vegetables and simmer over medium heat until the vegetables are translucent and yielding, about 20 to 25 minutes. Remove from the heat and discard the garlic.

3

Pack the hot relish into jars and can according to the jar manufacturer’s instructions, or cool and refrigerate. Set the relish aside for a week to give the flavors time to blend and mellow.

Adapted from Kevin West.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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