Directions:
- In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.32 Kcal (215 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 236.86mg | 10% | |
| Potassium | 241.31mg | 5% | |
| Total Carbs | 11.19g | 4% | |
| Sugars | 8.31g | 33% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 26.9mg | 45% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 57.05 Kcal (239 kJ) | ||
| Calories from fat | 0.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 263.31mg | 10% | |
| Potassium | 268.25mg | 5% | |
| Total Carbs | 12.44g | 4% | |
| Sugars | 9.24g | 33% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 30mg | 45% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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