Zucchini Relish
“Mom likes to make this crisp and colorful relish when zucchini is in season and Dad’s little patch has produced to excess.” —Nancy Kreiser, Lebanon, Pennsylvania16 ServingsPrep: 20 min. + standing Cook: 15 min. + chilling
Ingredients
- 4 cups diced zucchini
- 1 large onion, thinly sliced
- 2 celery ribs, sliced
- 2 medium carrots, sliced
- 1 medium sweet red pepper, sliced
- 2 tablespoons salt
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup cider vinegar
- 1/2 teaspoon celery seed
- Dash onion salt
- Dash ground turmeric
Directions
- In a large bowl, combine the vegetables; sprinkle with salt and cover
- with cold water. Let stand for 3 hours; rinse and drain.
- In a large saucepan, bring the remaining ingredients to a boil. Stir
- in zucchini mixture and return to a boil. Reduce heat; simmer,
- uncovered, for 5 minutes. Transfer to a large bowl; cool to room
- temperature. Cover and refrigerate for at least 2 days. Yield: 4
- cups.
Nutrition Facts: 1/4 cup equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 279 mg sodium,