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Zucchini Relish

3 star rating
 

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Submitted by: bonnie de corso

 

This colorful mix of chopped zucchini, onions, and green and red sweet peppers has a sweet-tart flavor from sugar, vinegar, dry mustard, and celery seed, and a slight yellow color from turmeric.
 

Ingredients

  • 8 cups finely chopped zucchini
  • 2 cups finely chopped onions
  • 1/2 cup finely chopped green sweet pepper
  • 1 cup finely chopped red sweet pepper
  • 1/4 cup pickling salt
  • 2 1/2 cups sugar
  • 1 1/2 cups white vinegar
  • 1 1/2 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons cornstarch
  • 1 tablespoon water

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Method

In large bowl combine zucchini, onions, and peppers; sprinkle with salt. Stir well. Let stand for 1/2 hour, stirring periodically. Drain. Rinse thoroughly under cold water; drain again, pressing out excess moisture. In a kettle combine sugar, vinegar, mustard, celery seed, pepper, and turmeric. Bring to a boil; add veggies and return to a boil. Stir frequently. Adjust heat and simmer, uncovered, about 25 minutes until relish thickens and veggies are tender. In a small bowl mix together cornstarch and water; mix into relish. Cook, stirring constantly, until slightly thickened and bubbly. Ladle into hot jars, leaving 1/2-inch headspace. Process in a boiling-water canner for 15 minutes (start timing when water returns to boil). Cool jars on racks. Label and store in a cool, dark place.

 

Notes: Very Good

 

Number of Servings: about 5 pints

 

Submitted by: bonnie de corso ()

 

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