Relish is one of those condiments that doesn’t get as much love as it should. Most people associate it with hot dogs and not much else. However, I find that a mixed relish like this one has much to offer.
During the glut of the summer growing season, it can be pressed into service as a catch-all for produce that would otherwise go unloved. And once in jars, it brings welcome crunch and pucker to cheese boards, sandwiches, burgers, and salmon cakes.
This particular batch absorbed the green peppers and onion from my July Philly Foodworks share, along with two heft zucchini and some young, sweet fennel bulbs. It left our apartment smelling like the most delicious sandwich shop ever for at least 24 hours, and while I’ve not yet cracked open a jar, I have grand plans for it once the weather starts to cool.
I’m curious. How many of you out there are relish lovers? If you haven’t tried it, what’s stopping you?
- 2 small fennel bulbs (about 1 pound)
- 1 medium zucchini (about 1 pound)
- 3-4 green peppers, seeded
- 1 medium yellow onion, halved
- 2 cups apple cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon mustard seeds
- 1 tablespoon sea salt
- 1 tablespoon fennel seeds
- 1/2 teaspoon red chili flakes
- zest and juice of 1 lemon
- Prepare a boiling water bath canner and and enough jars to hold 4 pints worth of product.
- Fit a food processor with a grating blade and use it to break down the fennel, zucchini, green peppers, and onion. If you don't have a food processor, pull out your trusty box grater and get to work.
- Combine fennel, zucchini, pepper, and onion shred with the vinegar, brown sugar, mustard seeds, salt, fennel seeds, and red chili flakes in a large pot and bring to a boil.
- Cook the relish at a boil for 2 to 3 minutes, until the liquid has reduced some.
- Add lemon zest and juice and stir to combine.
- Remove relish from the heat and funnel it into prepared jars, leaving approximately 1/2 inch headspace.
- Bubble jars well. Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and place them on a folded kitchen towel to cool.