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Sweet Zucchini Relish
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Description
Just as good, if not better, than using cucumbers, and another great way to use up your bounty of zucchini!
Makes 2 pints.
Ingredients
- 6 cups Finely Diced Zucchini (peeled Or Unpeeled)
- 2 cups Finely Chopped Onion
- 2-½ Tablespoons Canning Salt
- ½ whole Red Bell Pepper, Finely Chopped
- ½ whole Green Bell Pepper, Finely Chopped
- 2 cups Sugar
- 1-¼ cup White Vinegar
- ½ Tablespoons Cornstarch
- ¼ teaspoons Heaping Tsp Ground Nutmeg
- ¼ teaspoons Heaping Tsp Ground Turmeric
- ¾ teaspoons Celery Seed
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Place zucchini, onion, and salt in a large non-metallic bowl. Mix well, cover, and refrigerate overnight or at least 8 hours.
Drain zucchini in a colander and rinse well with cold water. Squeeze out excess water and set aside on a towel or paper towels.
In a large pot, stir in remaining ingredients and add zucchini. Bring to a boil over medium-high heat and then reduce to medium-low and simmer for 30 minutes.
Meanwhile, sterilize jars and get your canner ready. Add relish to jars, making sure to eliminate air pockets. Fill jars to 1/2-inch from top. Process jars for 15 minutes. Remove jars from canner and place on a cloth until cool.
Makes about 2 pint jars.
Recipe adapted from Allrecipes.
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