Zucchini Relish

Leah Robertson

By
@keepinitreal

Have a bunch of extra zucchini from your garden? Here is a yummy recipe you can enjoy year around. I give jars as gifts too.


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Comments:

Method:

Canning/Preserving

Ingredients

10 c
chopped or shredded zucchini (not peeled)
4
onions chopped
5 Tbsp
canning salt
2 1/2 c
apple cider vinegar
4 1/2 c
sugar (cut back on sugar if desire)
1 tsp
nutmeg
2 tsp
celery seed
1 tsp
turmick
1 tsp
dry mustard
2 tsp
corn starch
1/2 tsp
pepper
4
green bell pepper chopped
4 to6
jalapeno peppers chopped

Directions Step-By-Step

1
Mix zucchini, onions, and canning salt in large bowl cover and refrigerate overnight. Next day rinse and drain.
2
Mix the remaining ingredients together in a large pot. Add zucchini and onions and mix well .
3
Bring mixture to boil and simmer for 30 minutes, stir frequently.
4
Transfer hot relish to canning jars (I used 1 or 2 pint jars). Top with canning lids, screw on rings tight and turn upside down to cool.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #zucchini, #relish