Zucchini Relish
Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.
Yield
5 cupsPrep
1 hrsCook
30 minReady
1Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
zucchini
grated |
|
| 2 | cups |
onions
grated |
|
| 6 ½ | teaspoons |
salt
|
|
| 1 | cup |
green bell peppers
diced, (1/8 inch) |
|
| 1 | cup |
sweet red bell peppers
diced (1/8 inch) |
|
| 2 ¼ | cups |
water
|
|
| 1 ¼ | cups |
white vinegar
|
|
| 2 | teaspoons |
nutmeg
|
|
| 2 | teaspoons |
dry mustard
|
|
| 1 ½ | teaspoons |
turmeric
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
celery salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
zucchini
grated |
|
| 473 | ml |
onions
grated |
|
| 33 | ml |
salt
|
|
| 237 | ml |
green bell peppers
diced, (1/8 inch) |
|
| 237 | ml |
sweet red bell peppers
diced (1/8 inch) |
|
| 532 | ml |
water
|
|
| 296 | ml |
white vinegar
|
|
| 1E+1 | ml |
nutmeg
|
|
| 1E+1 | ml |
dry mustard
|
|
| 7.5 | ml |
turmeric
|
|
| 7.5 | ml |
cornstarch
|
|
| 5 | ml |
celery salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
- Place zucchini, onions and salt in a large bowl; mix well and Refrigerate overnight. The next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for 1 hour.
- Place mixture in a heavy pot and remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes.
- Cool completely and store, covered, in the refrigerator for up to 4 weeks. Or sterilize 3 or 4 pint-sized canning jars in boiling water. Fill with relish, seal and process in boiling water for 10 minutes. Carefully remove jars with tongs. Let rest until relish comes to room temperature. Store in cool, dark place for up to 6 months.
