Recipe

Zucchini Relish Recipe


Zucchini Relish Recipe
Add Step-by-Step Photos 		Mbeards2 / All my dishes
1 month ago
I found this recipe on the 'Net a while ago. I just cooked up a batch and it's a good one to use with those Zucchini that are the size of watermellons. It's delicious on salmon or ham. It can also be used on sandwiches and mixed with cream heese for ... More
Prep:35m Cook:30m Servings:8

Mbeards2

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Ingredients
  • 10 cups of grated zucchini
  • 4 cups of chopped or grated onion
  • 5 tablespoons of canning salt
  • water
  • 2 green bell peppers, cored, deveined and chopped
  • 1 red bell pepper, cored, deveined and chopped
  • 2 1/2 cups of cider vinegar
  • 5 cups of sugar
  • 1 tablespoon each of nutmeg, tumeric, dry yellow mustard, cornstarch
  • 1/2 teaspoon ground black pepper

Directions
  1. Place the zucchini and onion with the salt, in an 8 quart stock pot and add just enough water to cover it.
  2. Let it stand overnight.
  3. The next day, drain the zucchini mixture. Add all of the remaining ingredients.
  4. Bring to a boil, then turn down the heat and simmer for 30 minutes. Stir it frequently to make sure it does not stick.
  5. Spoon into hot, sterilized canning jars, place the lids and bands and process for 10 minutes in a
  6. boiling water bath canner. Makes 8-10 pints

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Comments

notyourmomma 1 month ago said:
Love zucchini relish....nice blend of flavors. Sweet tart, favorite kind of condiment.


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