Zucchini Relish
Finally! It’s
time for another Healthy recipe! It’s been a busy summer. It is now time to enjoy the benefits of harvesting our garden. One of our favorite recipe finds for zucchini is this
relish. We honestly prefer it above all others, and sometimes even replace
pickles with it. This is a definite keeper!
Zucchini Relish
10 Cups
ground zucchini
4 cups
chopped white onion (use a yellow onion if you like it a bit more sweet
2 cups
chopped green bell pepper
2 cups
chopped red bell pepper
5 Tblsp salt
Optional: outer
meat 1 jalepano pepper
Syrup:
3 cups sugar
2 ½ cups
cider vinegar
1 Tblsp
turmeric
2 tsp celery
seed
1 Tblsp
dried mustard
1 Tblsp corn
starch
1 Tblsp
black pepper
Combine
zucchini, onion and bell pepper in a large roaster pan and sprinkle with the
salt. Cover with water and let sit in refrigerator for at least 3 hrs or
overnight. Next rinse and drain well. Return mixture to roaster pan.
In a large
bowl, combine all syrup ingredients.
Pour over zucchini mixture and stir.
Bring to boil; lower heat and simmer 30 minutes. Do not boil. Transfer to pint jars, wipe rims of jars and
then seal with screw-band and lid immediately.
I use a steam bath. Once water is boiling, steam for 10-15min @ full
boil. Allow to cool 30 min. before lifting canner lid. Lift slowly. Place jars
on towel and cover with another towel. Listen for the neat little pop which
means the jar has sealed. Store in a
dark, cool pantry. If the center of the
lid is not indented when jars are cool, that means it did not seal Refrigerate
those jars. Makes approx. 10 jars.
Recipe in
part by: 101 Things to do with Zucchini, altered a bit by Debie Jolley
