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! :)

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Mix 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.
2Drain and rinse several times and then squeeze out as much water as possible. Put back in large kettle and add remaining ingredients.
3Stir well and cook about 30 minutes, stirring often.
4ladle 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