Zucchini Relish

1
Leah Robertson

By
@keepinitreal

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.

Rating:

★★★★★ 1 vote

Comments:
Method:
Canning/Preserving

Ingredients

  • 10 c
    chopped or shredded zucchini (not peeled)
  • 4
    onions chopped
  • 5 Tbsp
    canning salt
  • 2 1/2 c
    apple cider vinegar
  • 4 1/2 c
    sugar (cut back on sugar if desire)
  • 1 tsp
    nutmeg
  • 2 tsp
    celery seed
  • 1 tsp
    turmick
  • 1 tsp
    dry mustard
  • 2 tsp
    corn starch
  • 1/2 tsp
    pepper
  • 4
    green bell pepper chopped
  • 4 to6
    jalapeno peppers chopped

How to Make Zucchini Relish

Step-by-Step

  1. Mix zucchini, onions, and canning salt in large bowl cover and refrigerate overnight. Next day rinse and drain.
  2. Mix the remaining ingredients together in a large pot. Add zucchini and onions and mix well .
  3. Bring mixture to boil and simmer for 30 minutes, stir frequently.
  4. 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.

Printable Recipe Card

About Zucchini Relish

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #zucchini #relish



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