Spicy Zucchinni Relish

4
cin Rafter

By
@cinrafter

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6 pints
Prep:
12 Hr
Cook:
30 Min

Ingredients

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  • 2 1/2 lb
    zucchinni-finely chopped or shreaded
  • 2 medium
    frying peppers or ancho chilies, seeded and chopped
  • 4 large
    white onions finely chopped
  • 5 Tbsp
    canning salt
  • 2 1/4 c
    cider vinegar
  • 1 to 2 tsp
    dried red pepper flakes
  • 3 c
    sugar
  • 1 Tbsp
    dry mustard
  • 1 Tbsp
    nutmeg
  • 2 tsp
    celery seeds

How to Make Spicy Zucchinni Relish

Step-by-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.
  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.
  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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About Spicy Zucchinni Relish





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