Recipe by katie in the UP
I found this recipe in the local Newspaper when I lived in California. I entered it in the local fair...and won First Place!! We use this relish as you would a pickle relish...in fact we prefer it over pickle relish!
Top Review by mollypaul
1. Wash canning jars (half-pint or pint size) in hot water with detergent and rinse well by hand, or wash in a dishwasher. Pre-sterilize the clean jars by submerging them 10 minutes in boiling water. The easiest way is to stand the empty jars upright on a rack in a boiling water canner filled with clean water. There should be enough water to fill the jars and still come to a level 1-2 inches above the tops of the jars. Bring the water to a boil and boil for 10 minutes. Jars can remain in the hot water until they are ready to be filled. 2. Prepare two-piece canning lids according to the manufacturer's recommendations. 3. Prepare mixture according to recipe directions. Boil for the recommended time in the recipe. 4. Remove pre-sterilized jars from the hot water one at a time, tilting them to quickly empty them into the canner. To make sure they are completely drained, they may be turned upside down on a clean towel on the countertop. Fill quickly with the hot mixture, leaving headspace called for in recipe. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any residue. Adjust lids. Work quickly to insure that the filled jars stay as hot as possible until all are filled and ready to load into the canner for processing. However, remember the mixture is very hot and take precautions not to burn yourself. 5. Load the filled jars, fitted with lids, into the canner one at a time, using a jar lifter. Keep the jar upright at all times. Tilting the jar could cause the hot mixture to spill into the sealing area of the lid, which should remain clean and undisturbed. The water in the canner can be close to boiling when the jars are added, if you have made sure the filled product has remained very hot until the canner load is ready. 6. Turn the heat under the canner to its highest setting, cover the canner with its lid and heat until the water boils vigorously. Process the jars for 5 minutes after the water boils (or as long as called for by the recipe). The water level in the canner should be 1-2 inches above the tops of the jars. The water in the canner must remain boiling during the entire time, so keep the heat source on high and a tight lid on the canner. 7. When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes. Remove jars from canner; use a jar lifter and keep jars upright. Remove jars from canner after the process time is up; use a jar lifter and keep jars upright. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. 8. Cool jars upright for 12-24 hours while vacuum seal is drawn. Let the jars sit undisturbed while they cool. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled. 9. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first. 10. Wash jars and lids to remove all residues. Label and store in a cool, dry place out of direct light.
- 10 cups grated zucchini
- 4 cups sliced onions
- 3 red peppers, chopped
- 3 green peppers, chopped
- 2 1⁄4 cups vinegar
- 3 cups sugar
- 2 teaspoons nutmeg
- 2 teaspoons turmeric
- 5 teaspoons celery seeds
- 2 teaspoons gourmet peppercorn blend (ground)
Directions See How It's Made
- Place all veggies in large bowl. Sorinkle with 1/4 cup salt. Let stand overnight.
- Pour off water. Place mixture in large kettle.
- Add the rest of the ingredients and simmer on stove for 30 minutes.
- Prepare jars.
- Fill jars (following canning instructions).
- Process 10 minutes.