Ingredients for Zucchini Pepper Relish
- 4 medium zucchini (about 4 cups)
- 1 medium onion (about 1 cup)
- Sweet Red Peppers
- Pickling Salt
- 1 cup sugar
- White Vinegar
- 1 tablespoon dry mustard
- 1 teaspoon celery seed
- Black Pepper
- 1/2 teaspoon turmeric
- 1/4 cup water (for cornstarch slurry) + additional for sterilizing jars
- 2 tablespoons cornstarch
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How to Make Zucchini Pepper Relish
- Finely chop 4 medium zucchini (about 4 cups) in a food processor using short on/off pulses.
- Place the chopped zucchini in a large bowl.
- Finely chop 1 medium onion (about 1 cup) in a food processor.
- Add the chopped onion to the bowl with the zucchini.
- Remove seeds from 2 bell peppers (any color, about 2 cups) and finely chop by hand.
- Add the chopped bell peppers to the bowl.
- Sprinkle 2 tablespoons of salt over the vegetable mixture.
- Stir well to combine.
- Let stand for 1 hour, stirring occasionally to release moisture.
- Drain off the excess liquid thoroughly.
- Rinse the vegetables under cold running water and drain again, pressing out as much liquid as possible.
- In a large, heavy-bottomed saucepan, combine 1 cup sugar, 1 cup white vinegar, 1 tablespoon dry mustard, 1 teaspoon celery seed, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Add the drained zucchini mixture to the saucepan.
- Return to a boil, stirring frequently.
- Reduce heat to low, simmer uncovered, stirring occasionally, for 15 minutes, or until the zucchini is tender and the relish has thickened slightly.
- In a small bowl, whisk together 1/4 cup water and 2 tablespoons cornstarch until smooth.
- Add the cornstarch slurry to the relish and cook, stirring constantly, for 5 minutes, or until the relish is clear and thickened.
- Sterilize jars by washing them in hot soapy water, drying thoroughly, and placing them right-side up on a baking sheet in a 225°F (107°C) oven for 10 minutes. Turn off the oven and leave jars inside until needed.
- Ladle the hot relish into the sterilized jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 5 minutes. Remove and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
592 g
Sugar
1117g
Fat
3g
Carbs
99g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Jams And Preserves Canning Condiments Etc Vegetables Canadian Fall Kid Friendly Summer Food Processor Blender Stove Top Dietary Seasonal Comfort Food Inexpensive Toddler Friendly Squash Taste Mood Equipment Small Appliance Number Of Servings Technique Water Bath 4 Hours Or Less
