Ingredients:
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2 small green zucchini, diced (about 2 cups)
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1 small shallot, thinly sliced
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1 red bell pepper, finely diced
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1 yellow bell pepper, finely diced
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2 cloves garlic, minced
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2 tbsp fresh dill (or 1 tsp dried dill)
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½ tsp chili flakes (optional, for a little heat)
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1 tsp salt
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½ tsp sugar
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½ cup apple cider vinegar (or white wine vinegar)
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¼ cup olive oil
Instructions:
1. Prepare the Vegetables
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Wash zucchini and dice into small cubes.
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Dice the bell peppers finely.
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Thinly slice the shallot and mince the garlic.
2. Draw Out Moisture
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Place zucchini and shallot in a bowl.
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Sprinkle with 1 tsp salt and mix well.
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Let sit for 20–30 minutes to draw out excess water.
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Drain and lightly squeeze to remove extra moisture.
3. Cook the Relish Base
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In a medium saucepan, heat olive oil over medium heat.
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Add shallot and garlic, sauté until fragrant (about 2 minutes).
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Add zucchini, bell peppers, dill, sugar, and chili flakes. Stir well.
4. Add Vinegar
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Pour in apple cider vinegar.
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Simmer for 10–15 minutes until vegetables are tender and mixture thickens slightly.
5. Adjust Flavor
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Taste and adjust with more salt, sugar, or vinegar depending on your preference.
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The flavor should be a balance of tangy, slightly sweet, and savory.
6. Store
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Spoon hot relish into sterilized glass jars.
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Seal and refrigerate.
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Let it rest for at least 24 hours before serving to let the flavors develop.
Serving Ideas:
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Spread on sandwiches or wraps.
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Serve as a side with grilled meats or fish.
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Mix into pasta or rice dishes.
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Use as a topping for burgers, hot dogs, or falafel.
Storage:
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Refrigerated: Keeps for up to 2 weeks.
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For longer storage: Process jars in a hot water bath for 10 minutes (canning method) and store in a cool, dark place for up to 6 months.