zucchini relish
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.
prep time
cook time
method
Canning/Preserving
yield
Ingredients
- 10 cups chopped or shredded zucchini (not peeled)
- 4 - onions chopped
- 5 tablespoons canning salt
- 2 1/2 cups apple cider vinegar
- 4 1/2 cups sugar (cut back on sugar if desire)
- 1 teaspoon nutmeg
- 2 teaspoons celery seed
- 1 teaspoon turmick
- 1 teaspoon dry mustard
- 2 teaspoons corn starch
- 1/2 teaspoon pepper
- 4 - green bell pepper chopped
- 4 to6 - jalapeno peppers chopped
How To Make zucchini relish
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Step 1Mix zucchini, onions, and canning salt in large bowl cover and refrigerate overnight. Next day rinse and drain.
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Step 2Mix the remaining ingredients together in a large pot. Add zucchini and onions and mix well .
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Step 3Bring mixture to boil and simmer for 30 minutes, stir frequently.
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Step 4Transfer 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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