Zuchinni Relish

Janice Ross

By
@upthecountryjan

My sister and I had so much fun making zuchinni relish! We used my aunt's recipe and laughed and canned all morning. Oh what fun! This relish is great on hot dogs, peas, in salads or just about anything you would choose to eat it on! These are so pretty and good it would be a great gift too!


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Comments:

Prep:

25 Min

Cook:

30 Min

Method:

Canning/Preserving

Ingredients

20 c
shredded zuchinni
9 c
chopped onion
3/4 c
salt
12 medium
red, yellow, green bell peppers chopped
5 c
vinegar
2 tsp
celery seed
2 tsp
dry mustard
2 tsp
tumeric powder
4 tsp
corn starch
5 lb
sugar

Directions Step-By-Step

1
First day: mix together zuchinni, chopped onion, and salt (we used regular salt and sea salt). Just sprinkle the salt over the mixture and let set over night.
2
Next day: Run water 2 to 3 times to remove salt in colander. Squeeze by hand to get the water out of the mixture.
3
Chop the 12 peppers. Add vinegar, seasonings, corn starch and sugar mix together. Cook all on stove for 15 minutes. Put in sterile jars and can as usual. Makes 14 pints.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy