Zucchini Relish

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By
@gretchen2

This relish is an excellent way to use up all that extra zucchini that you have in your garden! Delish, and keeps well in a cool cellar for a long time, when canned. Keep refrigerated after opening.

My mom loves this for a homemade Christmas present! :)


Featured Pinch Tips Video

Comments:

Method:

Stove Top

Ingredients

12 c
zucchini, grated
4 c
vidalia or other sweet onions ground or
5 Tbsp
salt
2 Tbsp
cornstarch
1 Tbsp
dry mustard
1 Tbsp
tumeric
1 tsp
celery seed
3 c
granulated sugar
2 1/2 c
apple cider vinegar
1
green pepper
1
red pepper

Directions Step-By-Step

1
Mix zucchini, onions and salt in a large kettle or bucket and let set overnight. Grind 1 green pepper and one red pepper at the same time, but, add next day, before cooking.
2
Drain and rinse several times and then squeeze out as much water as possible. Put back in large kettle and add remaining ingredients.
3
Stir well and cook about 30 minutes, stirring often.
4
ladle into clean hot pint jars, and process. I prefer to use a pressure canner to ensure food safety.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American