As most gardeners probably know, it’s easy to accidentally grow a giant zucchini. It’s the usual outcome of leaving a zucchini plant untended while you take a weekend away. And once you have giant zucchinis, it’s nearly impossible to get rid of them, as gastronomists (and almost everyone else) generally prefer smaller and more elegant summer squashes.
Zucchini relish is my answer to an over abundant crop. This recipe is for a salty, sweet and tangy relish that is perfect for a summer BBQ or a cheese platter.
- 3 cups grated zucchini
- 1 cup finely diced onion
- ½ of a red pepper diced
- 1 tsp ground turmeric
- 1 tsp ground nutmeg
- 4 tsp salt (non-iodized)
- 1 tbsp grated horseradish (optional)
- 1 small hot pepper diced (optional)
- After fermentation
- ½ cup sugar (to taste)
- ¼-1/2 cup cider vinegar (to taste)
- Combine all the vegetables and spices, then toss in the salt.
- Pack into mason jars, using a spoon to really pack it in. It should sweat off enough liquid to cover the vegetables.
- Ferment in a cool location for 3 days.
- Drain excess liquid (be sure to keep everything clean so that the relish won't go off in storage).
- Stir in the sugar and cider vinegar to taste. The amount of cider vinegar will depend on the acidity of the fermentation
- Store in the refrigerator and eat within 2 months, or freeze for longer term storage.
-I usually do all my fermenting in fidos, however, you could use a mason jar with an airlock or a pickle-nipple lid. You could also go low tech, and just use a jar with a weight to keep the fruit below the brine. See fermentation basics for more info.
-If you are planning on storing this ferment for a few months in the fridge, then I recommend making sure that everything is kept very clean.
-If you want to make a large batch and can them for shelf storage then use the full amount of sugar and cider vinegar. After fermenting bring all the ingredients to a boil, then pack into 500ml mason jars. Process in a boiling water canner for 15 minutes. If you don’t know how to can then Bernardin has a good tutorial (this is a high acid food).