Over the course of the next several months, we’re going to be sharing so many food gift ideas. Jill emailed me with this wonderful idea for a zucchini corn relish that lets you preserve late Summer flavors and store it away for a future meal or a great holiday gift. So gather up all the zucchini and corn you can carry and try her perfect recipe. -Maggie
The farmer’s markets are brimming with beautiful produce right now. If you’re lucky enough to be able to grow your own, that’s even better. This relish makes good use of the late Summer harvest and is not complicated at all. I love it on thinly sliced hot Italian sausages made by my favorite butcher.
Okay, I confess. I did not grow the zucchinis or yellow corn or red onions or sweet peppers pictured in this post. In fact, there is a whole long list of things that I planted that just never grew. But that’s okay. While my friend Cowboy David is winning first and second place ribbons at the county fair, I will persevere, learn from my mistakes and look forward to the next growing season.
One of the few things that I did grow, and that I’m most excited about, is Baby Blue Jade Corn. How adorable is this? LOVE, love, love the color. It is a sweet heirloom variety and can be grown in containers with stalks reaching two to three feet tall. Regular-sized kernels stud these miniature cobs, not quite enough to make a meal out of unless you grow a large quantity, but perfect when you want a dash of color in a salad, salsa or relish.
Remove corn off cob, dice the onion and peppers, and grate your zucchini in a food processor.
Pretend you are making a huge salad. Sprinkle with salt and toss.
Let it sit for one hour to draw out the liquid.
Let veggies strain while you put all vinegar brine ingredients into a large bot and bring to a boil.
When the brine comes to a boil, add the veggies. The liquid should barely cover the vegetables. Let it come back to a boil for one minute.
Carefully pack into the sterilized jars. I couldn’t find my wide mouth funnel so I had to use tongs. Pack tightly within a 1/2″ from the rim, pushing out any air pockets. Top with liquid leaving 1/4″ from the rim.
Wipe rims for a clean and secure seal.
Place the sterilized flat lids on top and secure by hand tightening the rings. Process 10 minutes (from the time it starts a rolling boil) in a hot water bath.
Make appetizers with grilled sausages or pork tenderloin on top of mustard slathered baguettes, and top with this gorgeous savory topping.
Zucchini Corn Relish
Makes approximately 8 cups of relish
- 6-8 medium zucchinis
- 4 cobs of corn
- 2 sweet peppers (spicy okay too)
- 1 large red onion
- 2 tbsp salt for drawing out liquid
- 1 cup red wine vinegar
- 1 cup white vinegar
- 1 cup water
- 1 tsp dry mustard powder
- 1 tbsp celery seed
- 1-1/2 cup sugar
- 1 tsp salt
- Slice and dice all your veggies. Place in large non-reactive bowl, sprinkle with salt, and toss. Let it sit for 1 hour to draw out the liquid. While you wait, sterilize your mason jars and lids, then make your brine.
- Sterilize your jars, lids, and get hot water bath ready. (see below for instructions).
- To make the brine, combine all the brine ingredients in a large pot and bring to a boil.
- Add your strained veggies and bring to a boil for 1 minute.
- Take your jars out of oven, and fill, packing firmly to force out any air bubbles within 1/2″ from the rim. Top off with liquid to 1/4″ from the rim.
- Wipe edges, and place flat lids and secure by hand tightening the rings. Process 10 minutes (from the time it starts a rolling boil) in a hot water bath.
- Jars – Rinse your jars, place on cookie sheet and into 250-F over for 10 minutes. Turn oven off and leave jars in oven to keep them hot.
- Lids – Bring a small pot of water to a boil, add “flats” (rings not necessary), and boil for 5 minutes, then turn off leaving everything in the pot.
- Hot Water Bath – Have a very large pot of boiling water on the burner ready for the hot water bath. Fill only halfway with water, and place a tea towel on the bottom to keep the jars from rattling. You can have a tea kettle ready in case you need to top off. Make sure the jars are covered by at least 1″ of water. Boil for 10 minutes. Remove and check seals by pushing down on lids once they’ve cooled. If any of the lids are still moving, then reprocess or store in fridge and consume first. Store relish in cool dark place, can keep for a year or two.
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Did you know we’re hosting our first Local Market on September 24 in Boston?