How to Make Zucchini Relish with Sweet Peppers - A Step-by-Step Guide

Looking for a way to use up all that zucchini from your garden? This zucchini relish with sweet peppers is the perfect solution. It’s a tasty and versatile condiment that can be used on sandwiches, burgers, hot dogs, or even as a dip for your favorite crackers or chips. Plus, it’s a great way to preserve your summer harvest and enjoy the flavors of the season all year long.

This zucchini relish is a great way to add some extra flavor to your meals. The combination of zucchini and swee...

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Ingredients

  • 10 cups chopped zucchini
  • 4 cups chopped onion
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • ¼ cup kosher salt
  • 4 cups white sugar
  • 2 ½ cups cider vinegar
  • 1 tablespoon cornstarch
  • 2 teaspoons celery seed
  • 1 teaspoon ground turmeric

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 25 mins
  • Additional Time: 8 hrs
  • Total Time: 10 hrs
  • Servings: 96
  • Yield: 6 pints

  • Toss zucchini, onion, and bell peppers with kosher salt in a large bowl. Allow vegetables to rest for 8 hours.
  • Rinse and drain vegetables thoroughly. Transfer to a large pot. Add sugar, cider vinegar, cornstarch, celery seed, and turmeric. Cook over medium heat until thickened, about 50 minutes.
  • When the zucchini mixture is almost finished cooking, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  • Pack the zucchini mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest on a wood or cloth-covered surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
  • Nutrition

    43 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 159mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 0g
    • Total Sugars: 9g
    • Protein: 0g
    • Vitamin C: 9mg
    • Calcium: 8mg
    • Iron: 0mg
    • Potassium: 86mg