Saturday, September 8, 2012

Zucchini Relish

This is the best relish I have ever made let alone tasted!  I will definitely be making this one again next year and probably double the recipe next time.  My husband just loves it, he puts it on everything!

The original recipe found HERE, said that it made 8-9 pint jars, although I ended up with 5 pint jars canned and about 1/2 pint in the refrigerator.

-10 cups shredded zucchini
-3 cups grated onion
-4 red bell peppers, grated
-5 tbsp salt


-3 cups sugar
-1 tbsp cornstarch
-1 tsp turmeric
-3 cups white vinegar
-1 tsp dry mustard
-1 tsp black pepper
-1 tsp celery seeds


1. Combine the soaking ingredients in a large plastic bowl and let them stand covered with a kitchen towel on the counter overnight.
2. In the morning, rinse the vegetables thoroughly in a large colander and drain well (I pressed them into the colander to remove the access water).
Rinsed and squeezed out extra water.
3. Place the drained vegetables in a large heavy pan and add the remaining ingredients.
4. Mix well and boil for 30 minutes.
5. Pack into prepared canning jars with 1/2 inch head-space. (any relish that won't fill a jar, store in the refrigerator and enjoy!)
6. Process in water bath (at least 212 degrees) covered for 15 minutes.
7. Remove the cover and wait 5 minutes before removing jars from the canner.
8. Cool and store.
9. Enjoy!
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