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Confetti Zucchini Relish

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Submitted by w5uuo

YIELD

16 servings

PREP

8 hrs

COOK

10 min

READY

8 hrs

Ingredients

10 2.4
CUPS L ZUCCHINI
chopped
4 946
CUPS ML ONIONS
chopped
5 75
TABLESPOONS ML SALT
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
3 7.1E+2
CUPS ML SUGAR
2 3E+1
TABLESPOONS ML CORNSTARCH
1 15
TABLESPOON ML TURMERIC
2 1E+1
TEASPOONS ML DRY MUSTARD
2 1E+1
TEASPOONS ML CELERY SEEDS
½ 2.5
TEASPOON ML BLACK PEPPER
2 ½ 591

Directions

Combine zucchini, onion and salt; let stand overnight.

Rinse and drain well.

Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly.

Do not overcook.

Pack hot into hot sterilized jars, leaving ¼ inch headspace.

Adjust caps.

Process 10 minutes in a boiling water bath.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 192 2% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2193mg 91%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 53%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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