Description
My mother’s sweet zucchini relish is a family favorite. It’s delicious on hamburgers and hot dogs.
Ingredients
- 12 cups shredded unpeeled zucchini
- 4 cups chopped onion
- 5 tablespoons canning salt
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 cups white sugar
- 2 ½ cups white vinegar
- 1 tablespoon cornstarch
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground turmeric
- 1 ½ teaspoons celery seed
- ½ teaspoon ground black pepper
Instructions
- Place zucchini and onion in a large
- non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
- Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
- Place sugar
- vinegar
- red and green bell pepper
- and cornstarch into a large pot. Add celery seed
- nutmeg
- turmeric
- and black pepper. Stir to combine
- then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
- Meanwhile
- sterilize seven 1-pint jars and lids. Pack relish into sterilized jars
- making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on the lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary
- until the tops of jars are covered by 2 inches of water. Bring water to a full boil
- then cover and process for 30 minutes.
- Remove jars from the pot and place on a cloth-covered or wood surface
- several inches apart
- until cool. Once cool
- press the top of each lid with a finger
- ensuring that seal is tight (lid does not move up or down at all).
Prep Time: 50 mins
Cook Time: 1 hr 10 mins
Total Time: 12 hrs
Servings: 112