Have a bunch of extra zucchini from your garden? Here is a yummy recipe you can enjoy year around. I give jars as gifts too.
chopped or shredded zucchini (not peeled)
2 1/2 c
apple cider vinegar
4 1/2 c
sugar (cut back on sugar if desire)
green bell pepper chopped
jalapeno peppers chopped
How To Make
Mix zucchini, onions, and canning salt in large bowl cover and refrigerate overnight. Next day rinse and drain.
Mix the remaining ingredients together in a large pot. Add zucchini and onions and mix well .
Bring mixture to boil and simmer for 30 minutes, stir frequently.
Transfer hot relish to canning jars (I used 1 or 2 pint jars). Top with canning lids, screw on rings tight and turn upside down to cool.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!