Ingredients for Zucchini Relish
- 4 pounds zucchini, chopped
- Onions
- 2 tablespoons salt
- Sweet Green Peppers
- Sweet Red Peppers
- 4 cups sugar
- 1/4 cup cornstarch
- Cider Vinegar
- 2 tablespoons celery seeds
- 1 tablespoon turmeric
- Pepper
- Mustard Seeds
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How to Make Zucchini Relish
- Combine 4 pounds chopped zucchini, 1 medium chopped onion, 1 green bell pepper (chopped), 1/2 cup chopped red onion, 2 tablespoons salt. Gently mix and let sit overnight in a colander to draw out moisture.
- Rinse the zucchini mixture thoroughly under cold water and drain well.
- In a large, heavy-bottomed kettle, whisk together 4 cups sugar, 1/4 cup cornstarch, 1 cup apple cider vinegar, 1/2 cup white vinegar, 1/4 cup yellow mustard seeds, 2 tablespoons celery seeds, 1 tablespoon turmeric.
- Whisk until the sugar and cornstarch are fully combined and no lumps remain.
- Add the drained zucchini mixture to the kettle.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
- Reduce heat to low and simmer gently for 30 minutes, stirring occasionally, until the relish has thickened.
- Carefully ladle the hot relish into sterilized canning jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 20 minutes (adjust processing time based on your altitude).
Nutrition Information (Approximate per serving)
Sodium
182 g
Sugar
633g
Fat
0g
Carbs
56g
