Zucchini Relish

★★★★★ 1 Review
keepinitreal avatar
By Leah Robertson
from Siloam Springs, AR

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.

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
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How To Make

  • 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.
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