zucchini relish

Name: Zucchini Relish
Cuisine: Canadian
Ingredients: 2 cup(s) chopped zucchini; 1 cup(s) chopped onion; 1/2 cup(s) sweet green bell pepper, chopped; 1/2 cup(s) chopped sweet red pepper; 2 tablespoon(s) canning salt; 1/2 cup(s) sugar (more or less to your taste); 1 teaspoon(s) celery seed; 1 teaspoon(s) dried mustard; 1 teaspoon(s) dried mustard seeds; 1 cup(s) cider vinegar (white vinegar can be used)

(2 RATINGS)

61 Pinches 1 Photo

Nicole P.

Hull, QC

Updated on Oct 12, 2013

4 pints * I usually double and triple my relish recipe and do a lot at one time. * I use the Metric System, if you use the Imperial System pint, it will give you less pints!! 1 Imperial System pint = 568.26125ml 1 Metric System pint = 473.18ml

Rate

prep time

cook time

method Canning/Preserving

yield

Ingredients

2 cups chopped zucchini
1 cup chopped onion
1/2 cup sweet green bell pepper, chopped
1/2 cup chopped sweet red pepper
2 tablespoons canning salt
1/2 cup sugar (more or less to your taste)
1 teaspoon celery seed
1 teaspoon dried mustard
1 teaspoon dried mustard seeds
1 cup cider vinegar (white vinegar can be used)

How To Make zucchini relish

Step 1

Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours. Drain, rinse and drain thoroughly. Combine remaining ingredients in a large sauce pot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch head space. Remove air bubbles. Process 10 minutes in a boiling water canner. * 1 Imperial System pint = 568.26125ml 1 Metric System pint = 473.18ml
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