Ingredients for Karen's Zucchini Relish
- 4 medium zucchini (about 4 cups chopped)
- 1 medium onion (1 cup chopped)
- Sweet Green Pepper
- Sweet Red Pepper
- 2 tablespoons salt
- Sugar
- Celery Seeds
- Mustard Seeds
- Cider Vinegar
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How to Make Karen's Zucchini Relish
- Combine 4 medium zucchini (about 4 cups chopped), 1 medium onion (1 cup chopped), 1 green bell pepper (1 cup chopped), and 1 red bell pepper (1 cup chopped) in a large bowl.
- Sprinkle generously with 2 tablespoons of salt, cover with cold water, and let stand for 2 hours.
- Drain the vegetables thoroughly in a colander; rinse well under cold water and drain again.
- In a large saucepot, combine 2 cups white vinegar, 2 cups sugar, 1/2 cup packed light brown sugar, 1 tablespoon celery seed, 1 tablespoon mustard seed, 1 teaspoon turmeric, and 1/2 teaspoon ground cloves.
- Bring the mixture to a rolling boil over medium-high heat.
- Add the drained vegetables to the boiling mixture. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Carefully ladle the hot relish into sterilized canning jars, leaving 1/4 inch headspace at the top.
- Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe the jar rims clean. Adjust and tighten the two-piece canning lids.
- Process the filled jars in a boiling water bath canner for 10 minutes, ensuring the jars are completely submerged in boiling water.
Nutrition Information (Approximate per serving)
Sodium
145 g
Sugar
368g
Fat
0g
Carbs
32g
