zucchini barbecue relish
Another delicious way to use your garden zucchini.
prep time
1 Hr 30 Min
cook time
20 Min
method
---
yield
about 3 1/2 pints
Ingredients
- 4 cups finely chopped zucchini
- 1 cup finely chopped onion
- 1 teaspoon crushed red pepper flakes
- 1 cup finely chopped celery
- 2 tablespoons pickling salt
- 1 1/2 cups granulated sugar
- 3/4 cup white vinegar
- 1/2 cup cider vinegar
- 1 tablespoon celery seed
- 1 teaspoon mustard seed
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cloves
How To Make zucchini barbecue relish
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Step 1Combine zucchini, onion, pepper flakes, and celery in a non-reactive bowl. Sprinkle with pickling salt and cover with water. Let stand for one hour. Drain vegetables in a sieve, pressing out excess moisture. Set the vegies aside.
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Step 2Combine sugar, vinegar, celery seed, mustard seed, dry mustard and cloves in a large stainless steel or enamel pan. Bring to a boil over high heat. Add vegies. Return to a boil, reduce heat and boil gently, uncovered about 45 minutes or until sauce thickens.
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Step 3Remove hot jars from canner and ladle relish into jars within 1/2 inch of rim. Process 10 minutes for half-pints and 15 minutes for pint jars, in a boiling water bath.
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