My mother’s sweet zucchini relish is a family favorite. It’s delicious on hamburgers and hot dogs.
Prep Time::50 mins
Cook Time:: 1 hr 10 mins
Additional Time:: 10 hrs
Total Time:: 12 hrs
Servings::112
Yield::7 1/2 pints
Ingredients
12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
6 cups white sugar
2 ½ cups white vinegar
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon cornstarch
1 ½ teaspoons celery seed
¾ teaspoon ground nutmeg
¾ teaspoon ground turmeric
½ teaspoon ground black pepper
Directions
Gather the ingredients.
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Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
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Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
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Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
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Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on the lids.
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Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
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Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).
AllRecipes / Julia Hartbeck