Home / Recipes / Gluten Free / Keto Zucchini Relish
Keto Zucchini Relish
How to Make It
Step
Recipe Steps steps 5 12 h 35 min
Step 1
Grate the zucchini, onion, and carrot and add them to a large pitcher. Finely dice the celery and add it to the zucchini and onion. You should have 1 liter/4 cups worth of veggies; if not, grate some more zucchini as needed.
Step 2
Sprinkle the vegetables with the salt and stir gently to blend. Place a plate on top of the vegetables, then weigh the plate down with a large glass jar filled with water. Let sit overnight so the vegetables will release some of their moisture.
Step 3
The next day, drain the vegetables in a sieve and rinse well. Add the erythritol, vinegar, garlic, mustard seeds, and celery seeds to a large pot. Cover and simmer gently for 5 minutes, stirring occasionally.
Step 4
Add the drained veggies and bring to a boil. Reduce the heat and simmer covered for 10 minutes, stirring occasionally. Transfer the relish to a large sterilized jar using a ladle and canning funnel.
Step 5
Wipe the jar’s rim with a clean, damp cloth, then immediately put the lid on and tighten it with your fingers. Let cool completely on your countertop before opening the jar. Store in the fridge for up to 6 months.
Ingredients
- Zucchini – 3 medium
- Carrots, raw – 1 medium – 6″ to 7″ long
- Onion – 1 small
- Celery – 1 small – stalk – 5″ long
- Salt – 2 tbsp
- Erythritol Granulated – 1 cup
- Vinegar – 0.33 cup
- Garlic – 2 clove
- Mustard seed – 1 tsp
- Celery seed – 1 tsp
