Zucchini Relish
- Yield: 8 half-pints
- Prep 1 hr
- Stand 1 hr
- Cook 8 mins
- Process 10 mins
If you have a food processor, use it! This zingy relish requires lots of chopping. Try it on brats or burgers, or even with grilled chicken or pork chops. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.
Ingredients
-
2 1/2
pounds
zuchinini, finely chopped
-
1
pound
onions, finely chopped
-
2
red sweet pepper, finely chopped
-
2
medium jalapeno peppers, seeded and finely chopped
-
1/4
cup
canning and pickling salt
-
5
cups
ice
-
2
cups
white distilled vinegar
-
1
cup
sugar
-
6
cloves garlic, minced
-
2
tablespoons
mustard seeds
-
1 1/2
teaspoons
ground turmeric
-
1 1/2
teaspoons
celery seeds
-
1/2
teaspoon
pepper
Brine
Directions
- In an extra large nonmetal bowl combine zucchini, onions, red sweet pepper and jalapenos. Sprinkle the canning and pickling salt over vegetables. Add ice; toss to combine. Cover and let stand at room temperature for 1 hour.
- Transfer vegetable mixture to a large colander set in sink. Rinse with cold water; drain. (Try to pick out the unmelted bits of ice, but don't be too particular about it. If a few remain, that's OK.)
- In an 8-quart stainless-steel, enamel or nonstick heavy pot combine vinegar, sugar, garlic, mustard seeds, turmeric, celery seeds and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add drained zucchini mixture. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
- Ladle relish into hot, sterilized half-pint canning jars, leaving 1/2-inch head space. Wipe jar rims; adjust lids. Process filled jars in boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts
(Zucchini Relish)
Monounsaturated fat (g) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 2, Niacin (mg) 0, sodium (mg) 112, fiber (g) 0, Potassium (mg) 36, sugar (g) 2, Polyunsaturated fat (g) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Fat, total (g) 0, vit. C (mg) 5, Thiamin (mg) 0, chol. (mg) 0, pro. (g) 0, calcium (mg) 4, cal. (kcal) 12, vit. A (IU) 78, iron (mg) 0, Pyridoxine (Vit. B6) (mg) 0