Spicy Zucchini Relish
TOTAL TIME: prep: 35 min. + marinating Cook: 40 min. + chilling
YIELD: 3 cups.
I can’t seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.—Amy Martin, Bellefontaine, Ohio
Ingredients
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5 cups shredded zucchini
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1 cup grated onion
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4-1/2 teaspoons salt
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1-1/2 teaspoons cornstarch
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1-1/2 teaspoons ground mustard
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1-1/2 teaspoons ground turmeric
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1 teaspoon celery seed
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3/4 teaspoon pepper
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3/4 cup white vinegar
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1/2 cup finely chopped sweet red pepper
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4-1/2 teaspoons chopped seeded jalapeno pepper
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1-1/4 teaspoons chopped seeded habanero pepper
Directions
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1.
In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain.
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2.
In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts
1 tablespoon: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 223mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
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