Homemade Sweet Zucchini Relish recipe
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Ingredients
- 10 small zucchini, ends trimmed 1 red bell pepper, stemmed and seeded 4 onions, peeled 3 tablespoons salt 4 cups white sugar 2 ¼ cups vinegar 1 teaspoon celery seed 1 teaspoon ground turmeric ¼ cup cornstarch 12 half pint canning jars with lids and rings
Nutrition Info
- 20 caloriescarbohydrate: 5 gcholesterol: : -fat: : -fiber: 0.2 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 109.9 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Homemade Sweet Zucchini Relish
Directions
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Run zucchini, red bell pepper, and onions through a meat grinder. Transfer ground zucchini mixture to a large bowl, sprinkle with salt. Refrigerate zucchini mixture, overnight or at least 10 hours.
Pour zucchini mixture into a large pot, add sugar, vinegar, celery seed, and turmeric. Bring to a boil, stirring constantly, for 15 to 20 minutes. Stir cornstarch into mixture, continue boiling until thickened, about 5 more minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.