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My review
Zucchini Relish with Sweet Peppers
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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!"
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Ingredients
10 h 45 m servings 59Original recipe yields 64 servings (6 pints)
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- US
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Directions
{{model.addEditText}} Print- 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).
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Reviews
Read all reviews 15Most helpful
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Newest
8/16/2012
This recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended
7/21/2019
Delicious as written. Made in the amount written and came out with 12 - 1/2 pint jars.
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...
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!
9/21/2019
I used jalapeño do give it a kick ..and backed off on the sugar ...and use pickling spice .... easy and amazing