Use abundant summer vegetables to make this easy refrigerator zucchini relish and no canning required. Use it on hot dogs, tacos, pinto beans, and more.
Course
Condiment
Cuisine
American
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
AuthorRenee Dobbs
Ingredients
2tablespoonsolive oil
1 1/2cupsdiced red onion
2garlic clovesminced
2cupsdiced zucchini
1cupdiced bell pepper*
1to 2 jalapeño peppersoptional, seeded and diced
1/4cupvegetable broth
1/4cider vinegar
1bay leaf
1/4teaspoonground allspice
1/4teaspooncrushed red pepper flakes
Instructions
Heat oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant, about 1 minute.
Add zucchini and peppers. Stir to combine and cook for 3 minutes.
Add broth, vinegar, bay leaf, allspice, and pepper flakes. Stir to combine. Cover and simmer over low heat for 10 minutes.
Discard bay leaf. Transfer relish to jars or food storage containers. Cool to room temperature. Cover and chill completely.
Store relish in refrigerator for up to 5 days.
Recipe Notes
*I used a combination of red and yellow bell peppers. Time stated does not include time for cooling and chilling.