Sweet and Snappy Zucchini Relish - Small Batch
photo by ChicPeaz
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
4 half pints
- Serves:
- 22
ingredients
- 566.99 g zucchini, 4 cups finely chopped
- 2 medium onions, finely chopped
- 1 sweet red pepper, finely chopped
- 29.58 ml pickling salt
- 295.73 ml granulated sugar
- 177.44 ml cider vinegar
- 4.92 ml dry mustard
- 4.92 ml celery seed (not celery salt)
- 2.46 ml hot pepper flakes
- 2.46 ml turmeric
- 14.79 ml water
- 9.85 ml cornstarch
directions
- Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
- Drain through a sieve, rinse and drain again, pressing out excess water.
- Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
- Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
- Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
- Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Love this recipe. I did want some extra heat so I doubled the red pepper flakes. I also didn't have a red bell pepper so I substituted in banana peppers. Very tasty and super easy for a beginner. I'm making another batch and using cayenne peppers in place of the red bell pepper, my husband likes a lot of heat.
-
This zucchini relish delivers as promised. In prepping the veggies, I rinsed and squeezed the zucchini as directed but maybe I squeezed too much liquid out. Toward the end of cooking, after adding the cornstarch, my relish mixture started to dry out. I wanted to panic but instead, I added a little bit of water at a time until the relish looked like what I thought should be the right consistency. No harm done to the mixture or the flavor; the relish is safely sealed and on my pantry shelf. This relish turned out just right; tasty and delicious. I love that it is a small batch recipe; very manageable for a novice canner like me. I'll make it again for sure.
see 2 more reviews
RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families.
My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray.
A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.