-
-
My review
Sweet Zucchini Relish
Gail
"My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs."
Added to shopping list.
Go to shopping list.
Ingredients
12 h servings 47 calsOriginal recipe yields 112 servings (7 pint jars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
- The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
- Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
Nutrition Facts
Per Serving: 47 calories; 0 g fat; 11.9 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 313 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 177206 Ratings
-
-
-
-
-
Most helpful positive review
8/7/2010
I have made a similiar recipe for about 20 years now. Once you have tried this relish you never want to go back to store bought. The difference between this recipe & mine is.. I use apple cide...
Most helpful critical review
8/27/2011
This recipe may not be safe for canning due to lower acidity! With every addition you make of peppers, onions etc...you are lowering the acidity of this product. Using anything other than 5% vi...
Most helpful
Most positive
Least positive
Newest
8/7/2010
I have made a similiar recipe for about 20 years now. Once you have tried this relish you never want to go back to store bought. The difference between this recipe & mine is.. I use apple cide...
7/2/2011
I made 2 versions. First one was as written and it was really good...but a little too sweet for our tastes...would be great on a hotdog! 2nd version, I reduced the sugar to 2 cups, and added 5...
8/27/2011
This recipe may not be safe for canning due to lower acidity! With every addition you make of peppers, onions etc...you are lowering the acidity of this product. Using anything other than 5% vi...
8/8/2009
Thank you for submitting this recipe! This is a wonderful use for the zucchini that seem to take over my garden over night. The only change I made was to sub a little of the white vinegar with c...
6/20/2014
I adapted this recipie and used my B&B Zucchini process technique - - shred the Zukes, prep the onions, add the two together then toss with the salt. Cover the mixture with a layer of ice cubes...
10/1/2011
Great recipe, my review is for the recipe as stated. However, 6 cups of sugar, in my opinion is way too much. The ratio of sugar to vinegar should be the same. I used 2 cups of sugar and apple...
4/22/2009
I have been making this relish for years. This is better than any sweet pickle relish I have ever had. Really yummy on hot dogs! I also make this with splenda for a sugar free version. Try it ...
7/20/2010
Love it! I did make a couple changes though. I used apple cider vinegar instead of white vinegar and left out the cornstarch. I will use this recipe again!