Ingredients for Zuke Not Cuke Hamburger Hotdog Relish
- Zucchini
- Onions
- Celery
- Red Bell Peppers
- 1/2 cup kosher salt
- 1 cup water
- White Vinegar
- 1 cup granulated sugar
- 2 tablespoons yellow mustard
- Celery Seeds
- Garlic Cloves
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How to Make Zuke Not Cuke Hamburger Hotdog Relish
- Wash and coarsely chop 3 pounds of zucchini.
- In a large bowl, combine the chopped zucchini with 1/2 cup kosher salt and 1 cup of water. Gently toss to coat.
- Let the mixture stand overnight in the refrigerator to draw out excess moisture.
- The next day, drain the zucchini thoroughly in a colander, pressing out as much liquid as possible.
- In a large saucepan, combine 1 cup white vinegar, 1 cup granulated sugar, 2 tablespoons yellow mustard, 1 tablespoon celery seed, and 1/2 cup finely chopped yellow onion.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
- Add the drained zucchini to the saucepan. Stir to combine.
- Return to a gentle boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Carefully ladle the hot relish into sterilized canning jars, leaving 1/2-inch headspace.
- Wipe the jar rims clean, place lids and rings on the jars, and tighten fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning guide for accurate timings).
- Remove jars from the canner and allow to cool completely. You should hear the jars 'pop' as they seal.
Nutrition Information (Approximate per serving)
Sodium
475 g
Sugar
521g
Fat
1g
Carbs
46g
