Zuke Not Cuke Hamburger Hotdog Relish
Add a vibrant twist to your backyard barbecues with this irresistible Zuke Not Cuke Hamburger Hotdog Relish. Perfect for anyone looking to use up an abundance of zucchini, this relish swaps out the usual cucumbers for a hearty dose of finely chopped zucchini, paired with sweet red and green bell peppers and tangy onions. Infused with warming spices like turmeric, celery seed, and mustard seed, and balanced with a sweet vinegar brine, this relish delivers a bold, tangy-sweet flavor that complements burgers, hotdogs, and more. With just 30 minutes of prep and simple canning instructions, this recipe is the perfect way to preserve summer's bounty and add a homemade touch to classic cookout fare. Whether you're serving it fresh from the fridge or jarred for longer storage, this zucchini relish is sure to become a condiment favorite!
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Recipe Information
Ingredients
- 4 cups (finely chopped) zucchini
- 1.5 cups (finely chopped) onion
- 1 cup (finely chopped) red bell pepper
- 1 cup (finely chopped) green bell pepper
- 2 tablespoons kosher salt
- 1.5 cups granulated sugar
- 2 cups white vinegar
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Instructions
Start by washing and finely chopping the zucchini, onion, red bell pepper, and green bell pepper. A food processor can speed up the chopping process, but avoid pureeing the vegetables.
In a large bowl, combine the chopped zucchini, onion, red bell pepper, and green bell pepper. Sprinkle the kosher salt over the mixture, toss to combine, and let it sit for 1-2 hours. This will draw out excess moisture from the vegetables.
After the mixture has rested, drain the liquid and rinse the vegetable mixture thoroughly under cold water to remove the salt. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
In a large, non-reactive pot, combine the granulated sugar, white vinegar, ground turmeric, celery seed, and mustard seed. Stir the mixture over medium heat until the sugar dissolves completely.
Add the drained vegetable mixture to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally, until the vegetables are tender and the relish has thickened slightly.
Remove the pot from the heat and let the relish cool for a few minutes. Transfer the hot relish into sterilized jars, leaving about 1/2 inch of headspace. Seal the jars with lids.
For longer storage, process the sealed jars in a boiling water bath for 10 minutes. If not processing, store the relish in the refrigerator and consume within 1-2 weeks.
Let the relish cool completely before serving. Enjoy as a tangy, flavorful topping for hamburgers, hotdogs, or any dish that needs a sweet and savory kick!
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10043 mg | 437% | |
| Total Carbohydrate | 401.4 g | 146% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 371.0 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3027 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
