Ingredients for Doner's Zucchini Relish
- 2 pounds zucchini, chopped
- Onions
- Green Peppers
- Sweet Red Pepper
- Salt
- Light Brown Sugar
- Cornstarch
- Turmeric
- Celery Seed
- Dry Mustard
- Nutmeg
- Pepper
- Cider Vinegar
- Hot Peppers
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How to Make Doner's Zucchini Relish
- Wash and roughly chop 2 pounds of zucchini. Finely chop 1 large onion and 2 cloves of garlic.
- In a large pot, combine the zucchini, onion, garlic, 1/2 cup apple cider vinegar, 1/4 cup sugar, 2 tablespoons of your favorite doner seasoning (or a blend of salt, pepper, paprika, cumin, and coriander), and 1 tablespoon of olive oil.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 45-60 minutes, stirring occasionally, until the zucchini is tender and the relish has thickened to your desired consistency. Taste and adjust seasonings as needed.
- While the relish simmers, prepare your canning jars by sterilizing them in boiling water for 10 minutes. Keep the jars and lids submerged in hot water until ready to use.
- Carefully ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
- Wipe the rims of the jars clean with a damp cloth, apply the lids and rings, and tighten fingertip tight.
- Place the filled jars in a canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil, then process for 15 minutes.
- Carefully remove the jars from the canner and allow them to cool completely. You should hear a ‘pop’ sound as the jars seal. Once cooled, check the seals to ensure they are airtight.
- Store in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
594 g
Sugar
694g
Fat
2g
Carbs
64g
