A canned recipe using summer squash spicing and sweetening it with love.
Top a hot dog, burger, fried fish with this. Or add to mayonnaise for an easy tartar sauce.
8/2011 added garlic and used just red bell peppers.
drops green food coloring, next batch i won (I found I like the color as is from the turmeric no green added)
pickling lime, Calcium chloride I used Pickling crisp granules
NUTRITION INFO
Serving Size: 1 (19) g
Servings Per Recipe:
128
AMT. PER SERVING% DAILY VALUE
Calories: 15.4
Calories from Fat 0 g2 %
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
0 %
Sodium 164.8 mg
6 %
Total Carbohydrate
3.6 g
1 %
Dietary Fiber 0.1 g0 %
Sugars 3.5 g13 %
Protein 0.1 g
0 %
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DIRECTIONS
In a large glass bowl place zucchini, peppers, onion. Stir in salt and top with cold water. Cover and chill 8 hour or over night.
Rinse and drain very well.
Place the rest of the ingredients in a large stainless steel pot. Bring to a boil and the simmer for 5 minutes stirring to be sure all sugar is dissolved.
Add in the zucchini mix and bring back to a boil then reduce to simmer. Simmer uncovered for 10 minutes.
Place 1/8 teaspoon per jar of pickling crisp granules if using into hot sterilized jars, no need to mix into the veggies.
Spoon relish into jars leaving 1/2 inch head space.
Wipe rims and adjust lids and bands. Place in a water bath for 10 minutes. Remove to cool out of draft for 12 hours. Check for sealing. Store for 1 year out of light and heat. Give as gifts.