Description
A simple recipe for making zucchini relish for canning, perfect for preserving summer’s bounty.
Ingredients
Scale
- 4 cups grated zucchini (about 4 medium zucchini)
- 1 cup chopped onion (about 1 medium onion)
- 1/2 cup chopped green bell pepper (about 1/2 medium pepper)
- 1/2 cup chopped red bell pepper (about 1/2 medium pepper)
- 1/4 cup salt
- 2 cups white vinegar
- 1 cup granulated sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine grated zucchini, chopped onion, green bell pepper, red bell pepper, and salt. Let stand for 1 hour.
- Drain the zucchini mixture thoroughly, pressing out as much liquid as possible. Rinse the mixture under cold water and drain again.
- In a large pot, combine vinegar, sugar, mustard seed, celery seed, turmeric, and black pepper. Bring to a boil, stirring until sugar dissolves.
- Add the drained zucchini mixture 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. Remove air bubbles.
- Wipe jar rims and place lids and rings on.
- Process in a boiling water bath for 10 minutes.
- Remove jars from the water bath and let cool completely on a towel-lined counter. Check seals.
Notes
- Ensure your canning jars and lids are properly sterilized before use.
- Adjust sugar and vinegar to your taste preference.
- This relish is great on sandwiches, burgers, and hot dogs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 6g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: zucchini relish, canning, homemade relish, summer recipe, vegetable preservation, condiment recipe