Prep: 50 mins | Cook: 1hr 10mins | Additional: 10 hrs | Total: 12 hrs | Serving: 112 | Yield: 7 pint jars
A big yes to this Sweet Zucchini Relish! Healthy thanks to zucchini with a sweet and tangy taste. These jars are your new summer essentials. And this sweet relish goes perfectly with hot dogs and hamburgers.
INGREDIENTS
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12 cups Zucchini, raw
4 cups Onions, raw
5 tablespoons pickling salt
1 Pepper, sweet, red, raw; red bell pepper
1 Pepper, sweet, green, raw; green bell pepper
6 cups Sugars, granulated
2 ½ cups Distilled Vinegar
1 tablespoon Cornstarch
¾ teaspoon Spices, nutmeg, ground
¾ teaspoon Spices, turmeric, ground
1 ½ teaspoon Spices, celery seed
½ teaspoon Spices, pepper, black
HOW TO MAKE SWEET ZUCCHINI RELISH
Step 1: In a large, non-metallic bowl, add the zucchini and onion. sprinkle the top with salt. Using your hands, evenly mix the salt throughout the zucchini. Place in the fridge, covered, overnight.
Step 2: On the following day, drain the zucchini in a colander. Rinse with cool water. In a large pot, add the red and green bell pepper, sugar, vinegar, and cornstarch. Add in the nutmeg, turmeric, celery seed, and pepper. Mix well before adding in the drained zucchini. Bring this to a boil over medium-high heat, then, adjust to medium-low and simmer for 30 minutes.
step 3: In the meantime, sterilize 7 pieces one-pint jars and lids. These will hold the relish. Make sure that when you place the relish inside that there will be no spaces or air pockets. Fill these jars all the way to top and securely screw on the lids.
Step 4: At the bottom of a large stockpot, place a rack and fill the pot with boiling water until halfway. Carefully lower the jars into the pot with a holder, making sure to leave a 2-inch space between the jars. Pour in more boiling water until the tops are covered by 2 inches of water. Allow the water to come to a full boil. Then, cover the pot and process for 30 minutes.
step 5: Take the jars out from the pot and transfer onto a cloth-covered surface or wood surface. Making sure that the jars are a few inches apart until cool. To ensure that the seal is secure and are not moving up or down, press a finger on top of each lid once the jars are cool.
Nutrition Facts:
Per Serving: 46.9 calories; 0 mg cholesterol; 313 mg sodium; 0.2 g protein; 11.9 g carbohydrates
Ingredients
- 12 cups Zucchini, raw
- 4 cups Onions, raw
- 5 tablespoons pickling salt
- 1 Pepper, sweet, red, raw; red bell pepper
- 1 Pepper, sweet, green, raw; green bell pepper
- 6 cups Sugars, granulated
- 2 ½ cups Distilled Vinegar
- 1 tablespoon Cornstarch
- ¾ teaspoon Spices, nutmeg, ground
- ¾ teaspoon Spices, turmeric, ground
- 1 ½ teaspoon Spices, celery seed
- ½ teaspoon Spices, pepper, black
Instructions
Step 1: In a large, non-metallic bowl, add the zucchini and onion. sprinkle the top with salt. Using your hands, evenly mix the salt throughout the zucchini. Place in the fridge, covered, overnight.
Step 2: On the following day, drain the zucchini in a colander. Rinse with cool water. In a large pot, add the red and green bell pepper, sugar, vinegar, and cornstarch. Add in the nutmeg, turmeric, celery seed, and pepper. Mix well before adding in the drained zucchini. Bring this to a boil over medium-high heat, then, adjust to medium-low and simmer for 30 minutes.
step 3: In the meantime, sterilize 7 pieces one-pint jars and lids. These will hold the relish. Make sure that when you place the relish inside that there will be no spaces or air pockets. Fill these jars all the way to top and securely screw on the lids.
Step 4: At the bottom of a large stockpot, place a rack and fill the pot with boiling water until halfway. Carefully lower the jars into the pot with a holder, making sure to leave a 2-inch space between the jars. Pour in more boiling water until the tops are covered by 2 inches of water. Allow the water to come to a full boil. Then, cover the pot and process for 30 minutes.
step 5: Take the jars out from the pot and transfer onto a cloth-covered surface or wood surface. Making sure that the jars are a few inches apart until cool. To ensure that the seal is secure and are not moving up or down, press a finger on top of each lid once the jars are cool.
