Ingredients for Grand Scale Zucchini Relish
- 8 cups chopped zucchini
- 2 cups chopped onions
- 1 cup chopped celery
- Green Peppers
- Red Peppers
- Pickling Salt
- 4 cups sugar
- White Vinegar
- Celery Seeds
- 1/4 cup cornstarch
- Dry Mustard
- Turmeric
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How to Make Grand Scale Zucchini Relish
- In a large bowl, combine 8 cups chopped zucchini, 2 cups chopped onions, 1 cup chopped celery, and 1 cup chopped bell peppers.
- Add 2 tablespoons of salt and toss gently to combine.
- Set aside for 12 hours or overnight to allow the zucchini to release excess moisture.
- Drain the vegetables thoroughly in a large colander.
- Rinse the vegetables under cold water and drain again.
- Place the drained vegetables in a clean kitchen towel or several layers of cheesecloth and squeeze out as much liquid as possible.
- In a large, non-reactive pot or kettle, combine 4 cups sugar, 2 cups white vinegar, 2 tablespoons celery seed, 1/4 cup cornstarch, 2 tablespoons yellow mustard, and 1 teaspoon turmeric.
- Whisk until the sugar, cornstarch, and spices are fully dissolved.
- Add the drained vegetables to the pot and bring to a rolling boil over medium-high heat, stirring frequently.
- Reduce heat to low, and simmer for 20 minutes, or until the relish has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Pack the hot relish into sterilized pint jars, leaving 1/4-inch headspace.
- Process the filled jars in a boiling water bath for 10 minutes.
- Allow the jars to cool completely. Check for seals; a properly sealed jar will not flex when pressed in the center.
Nutrition Information (Approximate per serving)
Sodium
591 g
Sugar
644g
Fat
1g
Carbs
58g
