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

  • 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.

Printable Recipe Card

About Spicy Zucchinni Relish





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