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Sweet Zucchini Relish Recipe

Sweet Zucchini Relish Recipe

Classic relish is made with cucumbers, but this sweet and tangy topper is packed with zucchini, peppers and onions. I use it on burgers, sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas
TOTAL TIME: Prep: 1 hour + chilling Process: 15 min. YIELD:40 servings

Ingredients

  • 10 cups shredded zucchini (about 3-1/2 pounds)
  • 4 large onions, chopped
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1/3 cup canning salt
  • 2-1/2 cups sugar
  • 2-1/2 cups cider vinegar
  • 4 teaspoons cornstarch
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon pepper

Directions

  • 1. In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
  • 2. In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Remove from the heat.
  • 3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week. Yield: 5 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts

1/4 cup equals 67 calories, trace fat (trace saturated fat), 0 cholesterol, 288 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.