canning,
Corn-Free,
Dairy-free,
Diabetic friendly,
Mason Jars,
preserving,
salsa,
Summer,
Vegan,
Zucchini
Zucchini Salsa from really ridiculously big fresh veggies
12:36 PMThe humungous zucchini that they were giving away at our butcher shop last weekend was just screaming for my attention. So, I brought one home. We made salsa, zucchini bread, and breaded/fried zucchini "steaks".
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| Big as a baby... |
Zucchini Salsa
yields 2 quarts
4 cups zucchini, shredded
1 small cucumber, shredded
2 cups fresh tomatoes, chopped
1 large bell pepper, shopped
1 small yellow onion, chopped
1 medium red onion, chopped
8oz tomato paste
3/4 cup apple cider vinegar
1/8 cup kosher salt (or Seasalt)
1/2 tbsp garlic powder
red pepper flakes to taste
1 tbsp ground mustard
1/2 tbsp cumin (or more if you REALLY like cumin)
1/2 tsp ground black pepper
1 pinch white sugar
This is a 2 day process!
Day 1
Put zucchini, cucumber, pepper, onions, and 1/8 cup of salt in a large bowl. Mix to combine and then cover and refrigerate overnight.
Start a waterbath (Bring water to a rolling boil) in a large pot to process your salsa once it is in the Mason Jars.
Remove the bowl from the refrigerator. Rinse and drain the veggies. Put the veggies in a large pot and add the rest of the ingredients. Bring to a boil and simmer for 15 minutes.
While the salsa is simmering, prepare 2 quart canning jars with caps and rings by washing them with hot soapy water. Fill the jars with the salsa when it is done cooking.
Enjoy! Or keeps for up to 1 year on the shelf.
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