Spicy Zucchinni Relish

cin Rafter


This one was just to use up excess zucchinni (everyone has this issue I am sure). The first batch was used up quickly so I made another. Now every one who trys my Spicy Zucchinni Relish wants a jar! I may have found my true calling! It is pretty good if I say so my self!

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4-6 pints


12 Hr


30 Min


2 1/2 lb
zucchinni-finely chopped or shreaded
2 medium
frying peppers or ancho chilies, seeded and chopped
4 large
white onions finely chopped
5 Tbsp
canning salt
2 1/4 c
cider vinegar
1 to 2 tsp
dried red pepper flakes
3 c
1 Tbsp
dry mustard
1 Tbsp
2 tsp
celery seeds

Directions Step-By-Step

I use my wonderful Salad King to shread the zucchinni and then chop the peppers and onions finely. Toss veggies with canning salt in a large zip lock bag or glass bowl and cover tight. Refrigerate over night.
The next day, rinse veggies with cold water in a colander (do this twice). Squeeze out all juices. Place veggies and all remaining ingredents in a non-aluminum pot to a boil. Boil thirty minutes.
Pour into 4-6 hot pint canning jars and seal. Process in water bath for 15 minutes. Let cool and seal. If your lids don't pop, refierate them and use relish within one month.

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