The Pioneer Woman Tasty Kitchen
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Sweet Zucchini Relish

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Level: Easy

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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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