spicy zucchinni relish

Name: Spicy Zucchinni Relish
Prep time: 12 h
Cook time: 30 min
Yield: 4
Ingredients: 2 1/2 pound(s) zucchinni-finely chopped or shreaded; 2 medium frying peppers or ancho chilies, seeded and chopped; 4 large white onions finely chopped; 5 tablespoon(s) canning salt; 2 1/4 cup(s) cider vinegar; 1 to 2 teaspoon(s) dried red pepper flakes; 3 cup(s) sugar; 1 tablespoon(s) dry mustard; 1 tablespoon(s) nutmeg; 2 teaspoon(s) celery seeds

(2 RATINGS)

128 Pinches 4 Photos

cin Rafter

Sacramento area, CA

Updated on Nov 16, 2011

This one was just to use up excess zucchinni (everyone has this issue I am sure). The first batch was used up quickly so I made another. Now every one who trys my Spicy Zucchinni Relish wants a jar! I may have found my true calling! It is pretty good if I say so my self!

Rate

prep time 12 Hr

cook time 30 Min

method ---

yield 4-6 pints

Ingredients

2 1/2 pounds zucchinni-finely chopped or shreaded
2 medium frying peppers or ancho chilies, seeded and chopped
4 large white onions finely chopped
5 tablespoons canning salt
2 1/4 cups cider vinegar
1 to 2 teaspoons dried red pepper flakes
3 cups sugar
1 tablespoon dry mustard
1 tablespoon nutmeg
2 teaspoons celery seeds

How To Make spicy zucchinni relish

Step 1

I use my wonderful Salad King to shread the zucchinni and then chop the peppers and onions finely. Toss veggies with canning salt in a large zip lock bag or glass bowl and cover tight. Refrigerate over night.

Step 2

The next day, rinse veggies with cold water in a colander (do this twice). Squeeze out all juices. Place veggies and all remaining ingredents in a non-aluminum pot to a boil. Boil thirty minutes.
Step 3

Pour into 4-6 hot pint canning jars and seal. Process in water bath for 15 minutes. Let cool and seal. If your lids don't pop, refierate them and use relish within one month.
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