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Ingredients
| zucchini squash (grated): 10 cups (chopped) |
| onions - yellow (chopped): 4 cups (chopped) |
| salt: 5 Tbl |
| red bell pepper: 2 peppers (chopped) |
| granulated sugar: 3 cups |
| cornstarch: 2 Tbl |
| ground mustard: 2 tsp |
| black pepper: 1/2 tsp |
| ground turmeric: 1 Tbl |
| celery seed: 2 tsp |
| cumin seed (whole): 1/2 tsp |
| apple cider vinegar: 2 1/2 cups |
Napa Dave's Colorful Zucchini Relish Medley
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
- Prepare your equipment for canning: You need to sterilize the jars and put the lids into boiling water. You also need to have a water bath canner handy with enough water boiling in it to cover your jars by about 1".
- Chop the vegetables very finely- I use a food grinder that attaches to my Kitchenaid mixer.
- Combine zucchini with the onion, and salt in a large covered bowl. Let this stand overnight.
- Rinse the zucchini mix and drain well. Add to a large Dutch oven along with the peppers, spices and the vinegar.
- Cook just until the mixture thickens, stirring constantly. Do not overcook.
- Carefully pour this mix into hot sterilized half-pint jars, leaving 1/2" headspace.
- Carefully wipe the rims down several times to make sure that all relish is removed from the are where the cap will be sealing on the jar.
- Place the boiled lids onto the jars. Process 10 minutes in a boiling water bath- the timer starts after the water returns to a boil with the jars in the water.
- Yield: 16 half-pints.