Zesty Zucchini Relish: Savoring Summer’s Bounty with an Asian Kick

There’s nothing quite like the surprise of finding a colossal zucchini mysteriously appearing on your porch, a generous gift from a neighbor who clearly has an abundant garden. Faced with this verdant behemoth, my first thought is always, “How can I transform this into something truly special?” This zesty zucchini relish is precisely that answer, a vibrant, flavorful way to capture the essence of late summer and extend its deliciousness well into the cooler months. Its unique Asian-inspired profile, with a delightful hint of heat, has become my go-to for breathing new life into everything from humble salmon burgers to the most sophisticated sushi rolls.

Recipe Overview

• Prep Time: 1 hour (including soaking)
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes (plus optional overnight soaking)
• Servings: Varies based on jar size
• Yield: 7-8 1/2 pint jars
• Dietary Type: Vegan

Ingredients

This relish requires a bit of preparation, starting with a brine soak to firm up the vegetables and draw out excess moisture.

For the Brine Soak:

• 1 very large zucchini, yielding approximately 8 cups of shredded zucchini
• 3 cups shredded onions
• 3 cups shredded bell peppers (any color you like, for visual appeal)
• 3 green chili peppers, roasted
• 6-8 garlic cloves, minced
• ½ cup canning salt

For the Vinegar Solution:

• 3 cups vinegar (a good quality white or apple cider vinegar works best)
• 1 ½ cups sugar
• 1 teaspoon turmeric
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds OR 1 teaspoon celery seed (choose your preferred aromatic)
• 1-2 teaspoons wasabi powder (adjust to your desired level of heat)
• 1 teaspoon grated ginger
• 1 tablespoon cilantro OR 1 tablespoon culantro (fresh, finely chopped)
• Green food coloring (optional, for a vibrant green hue)

Equipment Needed

To prepare this relish, you’ll want to have the following on hand:

• A large grater (box grater or food processor attachment)
• A large glass or stainless steel container for soaking
• A large, heavy-bottomed pot
• Sterilized canning jars with lids and bands (pint-sized recommended)
• A boiling-water canner (or a large stockpot deep enough to cover jars by at least 1 inch of water)
• A canning funnel (optional, but helpful)
• A ladle
• A long-handled spoon for stirring

Instructions

Crafting this relish is a straightforward, yet rewarding process that yields a delicious, shelf-stable condiment.

1. Prepare the Vegetables for Brine Soak: Begin by preparing your vegetables for the brine. You’ll need to shred the very large zucchini (aim for about 8 cups) and the onions (about 3 cups), and shred the bell peppers (about 3 cups). If you haven’t already, roast your green chili peppers until the skins are blistered, then peel and finely chop them. Mince your garlic cloves.

2. Initiate the Brine Soak: In a large glass or stainless steel container, combine the shredded zucchini, shredded onions, shredded bell peppers, roasted green chili peppers, and minced garlic cloves. Sprinkle the ½ cup of canning salt evenly over the mixture. Cover the vegetables with cold water, ensuring they are fully submerged. Allow this mixture to stand for 1 hour at room temperature. Alternatively, for a deeper flavor and firmer vegetables, you can refrigerate the mixture overnight.

3. Rinse and Drain: After the soaking period, rinse the vegetables very well under cold running water to remove all traces of the salt. Drain them thoroughly. Gently squeeze out any excess water from the vegetables. You should end up with approximately 4 cups of well-packed vegetables after this step. This is crucial for achieving the right relish consistency.

4. Prepare the Vinegar Solution: In a large, heavy-bottomed pot, combine all the ingredients for the Vinegar Solution: the vinegar, sugar, turmeric, mustard seeds, coriander seeds (or celery seed), wasabi powder, grated ginger, and cilantro (or culantro).

5. Simmer the Vinegar Solution: Place the pot over medium-high heat and bring the vinegar solution to a boil, stirring occasionally to dissolve the sugar.

6. Combine and Cook: Once the vinegar solution is boiling, add the well-drained vegetables from the brine soak to the pot. Stir to combine everything. Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally. If you desire a more vibrant green color for your relish, now is the time to add the green food coloring, a few drops at a time, until you achieve your desired hue.

7. Fill and Process Jars: While the relish is simmering, prepare your sterilized canning jars. Carefully ladle the hot relish into the sterilized jars, ensuring you leave a ¼-inch head-space at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids and bands on the jars, tightening them until they are just snug.

8. Water-Bath Canning: Place the filled jars into your boiling-water canner. Ensure the jars are covered by at least 1 inch of water. Bring the water to a rolling boil. Once boiling, process the pints for 10 minutes. Adjust processing time if you are using half-pint jars according to standard canning guidelines for your altitude.

9. Cool and Check Seals: After processing, carefully remove the jars from the canner using jar lifters and place them on a towel-lined counter or a wire rack to cool completely. You should hear a satisfying “ping” as the lids seal. Once cooled (usually within 12-24 hours), check the seals by pressing down on the center of the lid. If the lid is firm and does not flex, the jar is sealed. Any jars that have not sealed should be refrigerated and used within a few weeks.

Expert Tips & Tricks

• Vegetable Prep is Key: The success of this relish hinges on properly preparing the vegetables. Shredding rather than chopping allows the vegetables to absorb the brine and vinegar solution more effectively, leading to a better texture. Squeezing out as much water as possible after brining is also critical to prevent a watery relish.
• Roasting the Chilies: Roasting the green chilies adds a wonderful depth of smoky flavor that you won’t get from using them raw. Charring them under the broiler or over an open flame works beautifully.
• Wasabi Power: The wasabi powder provides a unique, clean heat that complements the sweetness of the vinegar and the savoriness of the other ingredients. Start with 1 teaspoon and taste the vinegar solution before adding the vegetables. You can always add more if you prefer a spicier relish.
• Canning Confidence: If you’re new to canning, thoroughly read and understand the National Center for Home Food Preservation guidelines for safe water-bath canning. Ensure your jars and lids are properly sterilized to prevent spoilage.
• Flavor Development: This relish will continue to develop flavor as it sits. While it’s delicious fresh after canning, its taste profile deepens and melds beautifully after a week or two in the jar.

Serving & Storage Suggestions

This Zesty Zucchini Relish is incredibly versatile. Serve it alongside grilled meats, poultry, or fish. It’s a standout condiment for burgers, hot dogs, and sandwiches, adding a bright, tangy crunch. Don’t hesitate to stir it into potato salad or coleslaw for an unexpected flavor boost. It’s also fantastic served with grilled salmon burgers or even as an exciting addition to sushi rolls for an Asian-inspired twist.

Properly canned, this relish will last in a cool, dark pantry for up to a year. Once opened, refrigerate the relish and consume within 2-3 weeks to ensure the best quality and flavor.

Nutritional Information

Here’s an estimated nutritional breakdown for this flavorful relish:

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	243.5 kcal
Calories from Fat
Total Fat	0.5 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	8095.2 mg	337%
Total Carbohydrate	56.1 g	18%
Dietary Fiber	3.1 g	12%
Sugars	48.9 g	195%
Protein	2.3 g	4%

Note: Nutritional values are estimates and can vary based on specific ingredient choices and portion sizes.

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment:

• Heat Level: For less heat, use fewer green chilies or substitute them with mild bell peppers. For more heat, increase the wasabi powder or add a pinch of cayenne pepper to the vinegar solution.
• Aromatic Seeds: If you can’t find coriander or celery seeds, a mix of dill seeds and caraway seeds can offer a different, but still delicious, aromatic profile.
• Color Play: If you prefer a more natural look, omit the green food coloring. The turmeric will impart a lovely golden hue.
• Vinegar Choice: While white or apple cider vinegar are standard, a rice wine vinegar could lend a more pronounced Asian character to the relish.

FAQs (Frequently Asked Questions)

Q: Why is it important to soak the vegetables in brine?
A: The canning salt in the brine helps to draw out excess moisture from the zucchini and other vegetables, firming them up and ensuring a better relish texture that isn’t watery.

Q: Can I skip the water-bath canning process?
A: No, water-bath canning is essential for safely preserving this relish at room temperature. Refrigerate any un-canned relish and consume within a few weeks.

Q: How should I store the relish if I don’t can it?
A: If you choose not to can, store the relish in an airtight container in the refrigerator. It should be consumed within 2-3 weeks.

Q: What if I don’t have fresh cilantro or culantro?
A: You can substitute with a small amount of dried cilantro, but fresh herbs will provide a brighter, more pronounced flavor.

Q: Can I use a different type of vinegar?
A: Yes, while white or apple cider vinegar are recommended for their clean flavor, you can experiment with other vinegars like rice wine vinegar for a different flavor profile.

Final Thoughts

This Zesty Zucchini Relish is more than just a recipe; it’s a testament to the abundance of the garden and the joy of preserving those fleeting flavors. It’s a vibrant, versatile condiment that brings a delightful zing to any dish. I encourage you to give this recipe a try, especially when you find yourself with an abundance of summer squash. Share your creations, your serving ideas, and your thoughts. Perhaps you’ll discover a new favorite way to enjoy this delightful relish – I’d love to hear about it!