1. Recipes

How to Make Homemade Sweet Zucchini Relish - A Step-by-Step Guide

Looking for a delicious way to use up all that zucchini from your garden? Look no further than this Homemade Sweet Zucchini Relish recipe. This vibrant and flavorful relish is the perfect way to preserve your surplus of zucchinis and enjoy them throughout the year. Whether you spread it on a sandwich, serve it alongside grilled meats, or use it as a topping for hot dogs and burgers, this relish is sure to become a new favorite in your kitchen.

What makes this relish so special is the ...

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Ingredients

  • 10 small zucchini, ends trimmed
  • 1 red bell pepper, stemmed and seeded
  • 4 onions, peeled
  • 3 tablespoons salt
  • 4 cups white sugar
  • 2 ¼ cups vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • ¼ cup cornstarch
  • 12 half pint canning jars with lids and rings

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 10 hrs
  • Total Time: 10 hrs 50 mins
  • Servings: 192
  • Yield: 12 half-pint jars

  • Run zucchini, red bell pepper, and onions through a meat grinder. Transfer ground zucchini mixture to a large bowl; sprinkle with salt. Refrigerate zucchini mixture, overnight or at least 10 hours.
  • Pour zucchini mixture into a large pot; add sugar, vinegar, celery seed, and turmeric. Bring to a boil, stirring constantly, for 15 to 20 minutes. Stir cornstarch into mixture; continue boiling until thickened, about 5 more minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

    • Nutrition

    20 cal.

    • Sodium: 110mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 2mg
    • Potassium: 25mg

    Categories

    Canning recipes
    Condiment recipes
    Preserves recipes
    Pickling recipes
    Vegetable recipes