Zucchini Relish Recipe
Zucchini Relish is a sweet recipe made with grated zucchini and onions. Preserve in jars, or halve recipe for refrigerator zucchini relish.In the summer I double and triple this recipe. To grate the zucchini and onions, I use my KitchenAid food processor with the grater attachment. Makes about 4-5 (16 oz) pints. I also like to use 1/2 pint jars to give as gifts. Water bath canning required.
Ingredients
- 10 zucchini, grated (about 10 medium)
- 4 cups onions, grated (about 3 medium)
- 5 Tbsp salt
- 2 large yellow or orange bell peppers, seeded and chopped
- 2 small jars pimientos
- 2 ½ cups apple cider vinegar
- 4 cups sugar
- 1 Tbsp ground nutmeg
- 1 Tbsp ground turmeric
- 1 Tbsp dry mustard
- 1 Tbsp cornstarch
- ½ tsp. black pepper
Equipment
- 4-5 16 oz canning jars or 8-10 ½ pint canning jars
Instructions
- Combine the zucchini, onions and salt; let stand overnight (cover and let stand in a cool place (70 to 75°F) for at least 12 hours).
- The next day, using a colander placed over a sink, drain the zucchini mixture (squeezing out all water). Rinse and drain again.
- To make the brine, in a large pot over medium heat, dissolve the sugar into the vinegar and spices; stir until mixed together.
- Add in the zucchini, chopped peppers and pimientos, to the brine and stir. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced and mixture is the consistency of a thick commercial relish, about 30 minutes.
- Prepare boiling water canner. Prepare jars and lids (I jar the relish in hot jars that have been run through the dishwasher).
- Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Put the lid on jar. Apply band until fit and fingertip-tight.
- Process the jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours, by pressing on the center (it should not flex when pushed down).
- Enjoy, or give away as a lovely gift!
Notes
Reposted from APRIL 2015
Nutrition Facts
Calories: 83kcal, Carbohydrates: 20g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.05g, Sodium: 732mg, Potassium: 152mg, Fiber: 1g, Sugar: 19g, Vitamin A: 239IU, Vitamin C: 15mg, Calcium: 13mg, Iron: 0.3mg