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Zucchini Relish

I usually double and triple my relish recipe and do a lot at one time.
Course Fermentation & Food Preservation Recipes
Keyword recipe, sides, canned, zucchini relish, relish
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 pints
Calories 265kcal
Author Dani Meyer

Ingredients

  • 2 cups chopped zucchini
  • 1 cup chopped onion
  • ½ cup chopped sweet green bell pepper
  • ½ cup chopped sweet red pepper
  • 2 TBSP canning salt
  • 1 Cup sugar do more or less to your taste
  • 2 teaspoons celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon dried mustard
  • 1 cup cider vinegar

Instructions

  • 1. Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours.
    2. Drain, rinse and drain thoroughly.
    3. Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch headspace. Remove air bubbles. Adjust two-piece caps.
    4. Process 10 minutes in a boiling water canner.

Notes

There are so many varieties of squashs and so many ways to preserve that it is worth planting enough to ensure a bountiful harvest!

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 62g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3499mg | Fiber: 2g | Sugar: 56g