zucchini relish
This relish is an excellent way to use up all that extra zucchini that you have in your garden! Delish, and keeps well in a cool cellar for a long time, when canned. Keep refrigerated after opening. My mom loves this for a homemade Christmas present! :)
prep time
cook time
method
Stove Top
yield
Ingredients
- 12 cups zucchini, grated
- 4 cups vidalia or other sweet onions ground or
- 5 tablespoons salt
- 2 tablespoons cornstarch
- 1 tablespoon dry mustard
- 1 tablespoon tumeric
- 1 teaspoon celery seed
- 3 cups granulated sugar
- 2 1/2 cups apple cider vinegar
- 1 - green pepper
- 1 - red pepper
How To Make zucchini relish
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Step 1Mix zucchini, onions and salt in a large kettle or bucket and let set overnight. Grind 1 green pepper and one red pepper at the same time, but, add next day, before cooking.
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Step 2Drain and rinse several times and then squeeze out as much water as possible. Put back in large kettle and add remaining ingredients.
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Step 3Stir well and cook about 30 minutes, stirring often.
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Step 4ladle into clean hot pint jars, and process. I prefer to use a pressure canner to ensure food safety.
- 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!
Discover More
Category:
Vegetables
Category:
Other Sauces
Category:
Spreads
Keyword:
#hamburger
Keyword:
#zucchini
Keyword:
#canning
Keyword:
#relish
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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