Zuchinni Relish
By
Janice Ross
@upthecountryjan
1
My sister and I had so much fun making zuchinni relish! We used my aunt's recipe and laughed and canned all morning. Oh what fun! This relish is great on hot dogs, peas, in salads or just about anything you would choose to eat it on! These are so pretty and good it would be a great gift too!
Ingredients
- 20 c
- shredded zuchinni
- 9 c
- chopped onion
- 3/4 c
- salt
- 12 medium
- red, yellow, green bell peppers chopped
- 5 c
- vinegar
- 2 tsp
- celery seed
- 2 tsp
- dry mustard
- 2 tsp
- tumeric powder
- 4 tsp
- corn starch
- 5 lb
- sugar
How to Make Zuchinni Relish
- 1First day: mix together zuchinni, chopped onion, and salt (we used regular salt and sea salt). Just sprinkle the salt over the mixture and let set over night.
- 2Next day: Run water 2 to 3 times to remove salt in colander. Squeeze by hand to get the water out of the mixture.
- 3Chop the 12 peppers. Add vinegar, seasonings, corn starch and sugar mix together. Cook all on stove for 15 minutes. Put in sterile jars and can as usual. Makes 14 pints.
About Zuchinni Relish
Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
