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Sweet Zucchini Relish

Sweet Zucchini Relish

Serving Up Southern
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Ingredients
  

  • 12 cups shredded zucchini or cubed
  • 4 cups onion
  • 5 teaspoons salt
  • 2 1/2 cups vinegar
  • 6 cups sugar
  • 1 red pepper
  • 1 green pepper
  • 1 teaspoon dry mustard
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cornstarch
  • 3/4 teaspoon turmeric
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon black pepper

Instructions
 

  • Prepare a water canning bath and 8 pint jars according to this step-by-step guide.
  • Wash and shred zucchini, and measure out 12 cups.
  • Dice or chop peeled onions in a food processor, and combine with shredded zucchini. Add salt, stir, and set-aside overnight.
  • Rinse with cold water and drain well.
  • Combine sugar and cornstarch, add to the vinegar along with the dry mustard, nutmeg, turmeric, celery seed, and black pepper in a non-reactive pot. Add the zucchini mixture and the peppers and cook slowly for 30 minutes.
  • Pack relish into prepared jars leaving 1/4 inch headspace. Using a bubble remover or the handle of a wooden spoon, remove any air bubbles. Wipe the rims, adjust the two-piece caps and process in a boiling-water bath for 10 minutes.
  • When processing is complete, turn off the heat and remove the canner lid. Let jars sit in canner for 5 minutes to acclimate to the temperature change before removing.
  • Using a jar lifter, remove the jars from the canner and place on a towel. Leave the jars undisturbed for 12-24 hours. Check the jars to make sure they all sealed, wipe the tops, label, and move to pantry or food shelves. If a lid did not seal within 24 hours, either reprocess or refrigerate right away.

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

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