Is onion necessary in zucchini relish? Can another vegetable be substituted such as cucumber, carrot or sweet bell pepper?
Hernando County Florida
Would you be willing to share the recipe and the source? I will have to check with our University of Florida Food Safety Specialist about the substitution, so would need that before answering your question.
Just a note: In the University of Georgia's So Easy to Preserve reference guide, recommendations for canning summer squashes, including zucchini have been withdrawn due to current reports that do not support the old processes. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that causes botulism. Slices or cubes of cooked squash or zucchini will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried. So, the good news is you are pickling...we just need the recipe before proceeding.
I found a pickling recipe (from a research-based source) with squash or zucchini in the https://nchfp.uga.edu/publications/usda/GUIDE06_HomeCan_rev0715.pdf
PICKLED BREAD-AND-BUTTER ZUCCHINI
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric
Yield: About 8 to 9 pints
Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill hot jars with mixture and pickling solution, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process for 10 minutes for both pints and quarts in Florida.
I will look for research -based relish recipes!!