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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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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. 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.
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