Tangy Zucchini and Corn Relish

There are so many ways to use your harvested vegetables throughout summer, and going into fall. A few favourites of mine have always been jams, pickles, and relishes. Now that I’m growing my own vegetables, keeping them and being able to use them through the fall and winter while they no longer grow has been amazing. I recently have been able to harvest my zucchini plant, and from there came this wonderful relish.

Zucchini is taking over the world, at least mine. I have used it more frequently in the last few months than I have in my entire 21 years. I love the texture element of zucchini, the health benefits of zucchini, and the idea of manipulating it into sweet savoury creations that even the pickiest of your family will enjoy. IMG_3252

If you’re interested in preserves try my quickles, they are a great way to use some of those cucumbers and enjoy them too. 

Without further a do, I won’t keep you reading today…

Zucchini and Corn Relish

3 Zucchinis

3 Ears of Corn

1 Poblano Pepper

1 Red Pepper

1/2 of Green Pepper

1 Tbsp of Salt

1 Cup of Vinegar

1 Cup of White Sugar

1 Dash of Ginger

2 Tsp of Cracked Black Pepper

2 Tbsp of Cornstarch

Cut all your vegetables to a small dice and grate your zucchini into a cheesecloth – squeeze all the excess water from the zucchini. This will prevent your relish from being runny.

In the meantime, combine sugar, vinegar, salt and simmer in a medium saucepan until all sugar and salt is dissolved.

Once your sugar and salt are dissolved, add all the vegetables to the liquid. Keep this simmering for several minutes, until the vegetables look soft and cooked through.

Take off the heat, and cool through.IMG_3253

During this time you may sterilize your mason jars, always make sure to cool completely down before refrigerating to prevent illness causing bacteria from growing.  



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