Ingredients for Jim's Zucchini Relish
- Zucchini
- Onions
- Red Pepper
- 4 cups sugar
- Turmeric
- Cider Vinegar
- Nutmeg
- Celery Seeds
- Mustard Seeds
- Black Pepper
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How to Make Jim's Zucchini Relish
- Wash and chop 4 pounds of zucchini into 1/2-inch pieces.
- Place the zucchini in a large bowl and cover generously with cold water and 1/4 cup of salt. Let stand overnight (approximately 8 hours) to draw out excess moisture.
- Drain the zucchini thoroughly. Rinse with cold water and drain again, pressing out as much excess liquid as possible.
- In a large saucepan, combine 4 cups of sugar, 2 cups of white vinegar, 1/4 cup of yellow mustard seeds, 2 tablespoons of celery seeds, 1 tablespoon of turmeric, 1 teaspoon of ground ginger, and 1/2 teaspoon of cayenne pepper (optional).
- Bring the sugar-vinegar mixture to a rolling boil over medium-high heat, stirring constantly until the sugar dissolves completely.
- Add the drained zucchini to the boiling mixture. Reduce heat to medium-low, and simmer gently for 30 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Carefully fill sterilized pint jars, leaving 1/4-inch headspace at the top.
- Remove air bubbles by running a non-metallic utensil along the sides of the jars.
- Wipe the jar rims clean, place lids and rings on tightly.
- Process in a boiling water bath for 15 minutes. Adjust processing time based on your altitude; consult a canning guide for precise instructions.
- Remove jars from the canner and let cool completely. You should hear the satisfying 'pop' of the seals as they cool.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
848g
Fat
3g
Carbs
75g
