Description
A simple recipe for a sweet and tangy zucchini relish perfect for canning and enjoying throughout the year.
Ingredients
Scale
- 4 cups chopped zucchini (about 4 medium)
- 1 cup chopped onion (about 1 medium)
- 1/2 cup chopped red bell pepper (about 1/2 medium)
- 1/2 cup chopped green bell pepper (about 1/2 medium)
- 1/4 cup salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine chopped zucchini, onion, red bell pepper, and green bell pepper. Sprinkle with salt and toss to coat. Let stand for 1 hour.
- Drain the vegetables thoroughly and rinse them under cold water. Drain again very well.
- In a large pot, combine sugar, vinegar, mustard seed, celery seed, turmeric, and black pepper. Bring to a boil, stirring to dissolve the sugar.
- Add the drained vegetables to the pot. Reduce heat and simmer for 15 minutes, stirring occasionally.
- Pack the hot relish into sterilized canning jars, leaving 1/2 inch headspace.
- Wipe jar rims clean and place lids on jars. Screw bands on fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Remove jars from canner and let cool undisturbed for 12-24 hours. Check seals before storing.
Notes
- Ensure your canning jars and lids are properly sterilized before beginning.
- Adjust seasoning to your preference.
- This relish is great on sandwiches, burgers, or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 12g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: zucchini relish, canning recipe, summer relish, homemade relish, vegetable canning, preserve zucchini