Sweet Zucchini Relish

Kathy Pennell

By
@SoaringDove

I have had this recipe for years and started making it again recently. I like this better than store bought relish. My husband says it tastes like hotdog relish. Hope you enjoy it as much as we do!


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Comments:

Serves:

Makes 7 pints

Ingredients

10 c
grated green zucchini
5 c
finely chopped onions
2 c
finely chopped celery
1 c
canning salt
3
finely chopped green bell peppers
2
finely chopped red bell peppers
2 tsp
ground turmeric
1 Tbsp
dry mustard
3 Tbsp
celery seed
6 c
sugar
3 Tbsp
cornstarch
5 c
white and/or apple cider vinegar

Directions Step-By-Step

1
Toss zucchini, onions, and celery well with the canning salt in a large bowl. Let stand overnight or 8 hours.
2
Drain into a colander and rinse 3 or 4 times to make sure all of the salt is off of the zucchini mixture. Press by hand to get rid of any excess moisture.
3
In large pot, mix dry ingredients well then mix with vinegar and add zucchini mixture and the green and red peppers. Bring to a boil and simmer for 1/2 hour on med low heat, stirring occasionally. I use both white and apple cider vinegar.
4
Ladle into sterile jars. Run a thin utensil through relish to get rid of any bubbles. Wipe rim clean with a wet paper towel. Place a sterile lid and then screw on ring. Repeat until you have filled 7 pints. Process in hot water bath for 30 minutes. Enjoy!

About this Recipe

Course/Dish: Other Sauces
Dietary Needs: Vegetarian