Zucchini-Pepper Relish

Recipe by cuisinebymae
READY IN: 1hr 50mins
YIELD: 2 quarts




  • In a food processor, finely chop zucchini, using an on/off motion.
  • Put zucchini in a large bowl.
  • Finely chop onions in food processor.
  • Add to zucchini in the bowl.
  • Remove seeds from, and finely chop peppers by hand.
  • Add to bowl.
  • Sprinkle everything with salt.
  • Stir to blend.
  • Let stand 1 hour, stirring occasionally.
  • Drain off liquid.
  • Rinse thoroughly under cold running water.
  • Drain, pressing out liquid.
  • In a large heavy saucepan, combine sugar, vinegar, dry mustard, celery seed, pepper, and turmeric.
  • Bring to a boil, stirring.
  • Add the drained zucchini mixture.
  • Bring to a boil, stirring frequently.
  • Simmer, uncovered, stirring occasionally, for 15 minutes, or until thickened and zucchini mixture is tender.
  • Combine water and cornstarch.
  • Add to zucchini mixture.
  • Cook, stirring, for 5 minutes, or until clear and thickened.
  • Seal in sterilized bottles and process in a water bath for 5 minutes.
  • How I sterilize bottles: Wash bottles well in hot soapy water.
  • Dry them.
  • Put a cookie sheet in the oven, with the bottles on the cookie sheet, right side up.
  • Heat oven to 225F.
  • Leave bottles at this temperature for 10 minutes.
  • Turn off oven.
  • Leave bottles in there until you need them.