-
-
My review
Zucchini Relish with Sweet Peppers
Sarah Walker
"This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!"
Added to shopping list.
Go to shopping list.
Ingredients
10 h 45 m servings 59 calsOriginal recipe yields 64 servings (6 pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
- Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts
Per Serving: 59 calories; 0.1 g fat; 14.6 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 359 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 8Most helpful
Most positive
Least positive
Newest
8/16/2012
This recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended
6/29/2016
Made as directed, only processed for 10 minutes in a water bath as suggested by the Ball Blue Book for canning.
10/14/2015
I cut this down by A LOT! I used only peppers instead of zucchini mix and I left out the ground turmeric. My whole family loves it!
4/6/2018
Used the basic recipe with small alterations. Added a couple of apples and tomatoes that were getting close to use by date and swapped tumeric for curry powder and added some chilli powder for o...
8/16/2017
Very good but I added pickling spices instead of just celery seed and turmeric. Liked it better . I use this to make my tartar sauce. My family likes better than bought tartar sauce. Gloria
8/20/2016
Amazing flavor. Just the right amount of sour and sweetness. We added just a little bit more of colored peppers (had a half of one from other recipe from Allrecipes. I'm loving this recipe so...