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

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).