Napa Dave's Colorful Zucchini Relish Medley
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
16 pints
ingredients
- 10 cups zucchini, chopped
- 4 cups yellow onions, chopped
- 5 tablespoons salt
- 2 red bell peppers, chopped
- 3 cups sugar
- 2 tablespoons cornstarch
- 2 teaspoons dry mustard
- 1⁄2 teaspoon black pepper
- 1 tablespoon turmeric
- 2 teaspoons celery seeds
- 1⁄2 teaspoon cumin seed
- 2 1⁄2 cups apple cider vinegar
directions
- Prepare your equipment for canning: You need to sterilize the jars and put the lids into boiling water. You also need to have a water bath canner handy with enough water boiling in it to cover your jars by about 1".
- Chop the vegetables very finely- I use a food grinder that attaches to my Kitchenaid mixer.
- Combine zucchini with the onion, and salt in a large covered bowl. Let this stand overnight.
- Rinse the zucchini mix and drain well. Add to a large Dutch oven along with the peppers, spices and the vinegar.
- Cook just until the mixture thickens, stirring constantly. Do not overcook.
- Carefully pour this mix into hot sterilized half-pint jars, leaving 1/2" headspace.
- Carefully wipe the rims down several times to make sure that all relish is removed from the are where the cap will be sealing on the jar.
- Place the boiled lids onto the jars. Process 10 minutes in a boiling water bath- the timer starts after the water returns to a boil with the jars in the water.
- Yield: 16 half-pints.
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RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>