Sweet and Snappy Zucchini Relish - Small Batch

“This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too.”
READY IN:
1hr 40mins
SERVES:
22
YIELD:
4 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
  2. Drain through a sieve, rinse and drain again, pressing out excess water.
  3. Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
  4. Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
  5. Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
  6. Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.

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