hot zucchini relish

★★★★★ 2
a recipe by
Pam Blais
Ft. Pierre, SD

We have made this relish many times and it is great on hot dogs, Brats and even added to warm potato salad.

★★★★★ 2
serves 6 half pints
prep time 1 Hr
cook time 25 Min
method Stove Top

Ingredients For hot zucchini relish

  • 10 c
    zucchini, chopped
  • 4 c
    onions, chopped
  • 2 lg
    green bell pepper, seeded and chopped
  • 1/2 tsp
    red hot pepper flakes or 1/4 t. cayenne pepper
  • 5 Tbsp
    canning salt
  • 6 c
    sugar
  • 1 tsp
    tumeric
  • 1 tsp
    dry mustard
  • 1 Tbsp
    mustard seed
  • 2 tsp
    celery seed
  • 1 qt
    apple cider vinegar

How To Make hot zucchini relish

  • 1
    prepare half pint sized canning jars and lids as directed in canning books.
  • 2
    Put vegetables into a non metallic bowl and sprinkle with the canning salt. Let stand over night. Next day, rinse in cold water and drain well.
  • 3
    Bring vinegar to a boil. Add spices and sugar. Add vegetables and stir well to combine.
  • 4
    Using a slotted spoon, fill canning jars with vegetables. cover with hot vinegar mixture and leave 1/4 inch head space..remove bubbles. secure lids and process for 5 minutes in a hot water bath. cool on a kitchen towl or rack for 24 hours and check for seal.
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