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.

Source: Midwest Living


Recipe Summary test

1 hr
2 hrs
8 half-pints


Ingredient Checklist


Instructions Checklist
  • In an extra-large nonmetal bowl, combine zucchini, onion, red sweet pepper and jalapeño. Sprinkle the canning and pickling salt over vegetables. Add ice; toss to combine. Cover and let stand at room temperature for 1 hour.

  • Transfer vegetables to a large colander set in sink. Rinse with cold water; drain. (Try to pick out the unmelted bits of ice, but 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 vegetables. 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

12 calories; carbohydrates 2g; sugars 2g; vitamin a 78.5IU; vitamin c 4.5mg; niacin equivalents 0.1mg; folate 4mcg; sodium 112mg; potassium 36mg; calcium 4mg; iron 0.1mg.