Easy Zucchini Relish
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Description
This is a delicious relish that can be used in any way you use regular pickle relish. This recipe makes about 14 jelly-size jars.
Ingredients
- 12 cups shredded zucchini
- 4 cups chopped onion
- 5 tablespoons salt
- 1 tablespoon dry mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 2 ½ cups apple cider vinegar
- 5 cups white sugar
- 1 red bell pepper, chopped
- 14 half pint canning jars with lids and rings
Directions
- 1. Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
- 2. Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
- 3. Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
- 4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables 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.
- 5. 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 25 minutes.
- 6. 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
serving: 14 pints
calories: 46 kcal
carbohydrates: 11.3 g
protein: 0.3 g
sodium: 351 mg
fiber: 0.3 g
sugar: 10.6 g
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