Name: Sweet Zucchini Relish
Prep time: 50 min
Cook time: 50 min
Yield: 112
Ingredients: Shredded unpeeled zucchini - 12 cups; Chopped onion - 4 cups; Canning salt - 5 tablespoons; White sugar - 6 cups; White vinegar - 2 ½ cups; Red bell pepper, chopped - 1; Green bell pepper, chopped - 1; Cornstarch - 1 tablespoon; Celery seed - 1 ½ teaspoons; Ground nutmeg - ¾ teaspoon; Ground turmeric - ¾ teaspoon; Ground black pepper - ½ teaspoon

Recipe information

Cooking:

50 min.

Servings per container:

112

Source:

More details

Ingredients for - Sweet Zucchini Relish

1. Shredded unpeeled zucchini - 12 cups

2. Chopped onion - 4 cups

3. Canning salt - 5 tablespoons

4. White sugar - 6 cups

5. White vinegar - 2 ½ cups

6. Red bell pepper, chopped - 1

7. Green bell pepper, chopped - 1

8. Cornstarch - 1 tablespoon

9. Celery seed - 1 ½ teaspoons

10. Ground nutmeg - ¾ teaspoon

11. Ground turmeric - ¾ teaspoon

12. Ground black pepper - ½ teaspoon

How to cook deliciously - Sweet Zucchini Relish

1. Stage

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.

2. Stage

Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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).