Zucchini Garlic Dill Relish

If you love eating healthy and having fresh, tasty foods then I highly recommend making a canning of Zucchini, or one of the many other delicious foods that can be made in a jar with a jar opener. Canning is a great way to preserve foods for many years and to keep them on hand for when friends or family come around for meals.

In today’s society many people eat fast food and although it is good for us, we do not always have time to make the foods that we love. I love being able to offer my family recipes that they can try, and I love being able to provide healthy, nutritious, delicious foods for them to enjoy.

Zucchini and garlic are a great combination, especially when it comes to the health benefits of the two! You can make a delicious and healthy zucchini and garlic dip by just finely chopping up about one cup of zucchini and using a scanner to make a delicious and light delicious dip.

Simply chop the zucchini in thin slices, but do not scrape the skin when you do this. In a large bowl, mix together 2 T. fresh garlic’s and about one-third cup of water, along with one T.

fresh lemon juice. Mix well, let sit for about ten minutes, and then serve with crackers or whole grain bread. Zucchini, as well as all the other summer fruits, makes a great summertime foods.

But not all summer foods are easily prepared when you have got no large stock pot of fresh vegetables on hand. In fact, I bet you did not know that the zucchini is actually quite an easy vegetable to prepare for a meal or snack for your family and guests.

The fact that it comes in a radishy head of yellow hair makes it so pleasant to eat. Plus, if you have a great large stock pot of zucchini in your kitchen, you can make a delicious and filling side dish such as this Zucchini Garlic Dressing that can be used as a dip or as a salad dressing for fish or chicken.

Zucchini Garlic Dill Relish

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

7

servings
Prep time

20

minutes
Cooking time

2

hours 

40

minutes

This is the second part of a series on canning zucchini. It’s that time of year and I am drowning in zucchini here on my little farm. I wrote a little earlier about how the hubby and I came to start a small farm, now I’m showing some of the inside work that goes with the harvest. Each year I process or can whatever manages to grow well in the garden. Each year is different with what produces a banner crop – with the exception of zucchini. There is always a huge zucchini crop. I thought it was time to revisit this recipe just in time for this year’s crop.

Ingredients

  • 8 pounds trimmed zucchini

  • 1/2 cup kosher salt

  • 2 tsp ground turmeric

  • 2 cups finely chopped onion

  • 1/4 cup finely chopped garlic

  • 1/3 cup granulated sugar

  • 2 TBS dill seeds

  • 4 cups white vinegar

  • water

Directions

  • 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.
  • 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.

Reference : bookscookslooks.

 

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