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Mock Artichoke Bruschetta (Zucchini Relish)
Based off of Joy of Pickling Zucchini Relish recipe

Servings: 6 half-pints

Servings: 6 half-pints
  • 4 c. Zucchini, shredded
  • 1.5 c. Onion, shredded
  • 1.5 c. Bell peppers, shredded
  • 1.5 Tbs. Pickling salt
  • 2 Tbs. Sugar
  • ¾ c. Red wine vinegar
  • 1c. White vinegar
  • 4 oz jar Capers, drained (opt)
  • ¼ c Kalamata olives, drained and sliced (opt)
  1. Mix salt into vegetables and let stand for about 1 to 2 hours.
  2. Drain, rinse, and drain again.
  3. Combine the drained vegetables, capers, olives, vinegars, and sugar and simmer for 10 minutes.
  4. Can in half-pint jars (½" headspace) for 10 mins.
  • If you love vinegar, eat it plain. Otherwise, at serving time, drain the brine, add ¼ tsp. baking soda and 2 tsp. olive oil, and use as bruschetta or pizza topping.
  • Safe adaptation (omitted spices, reduced sugar, added capers and olives) from Joy of Pickling.

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