This zucchini relish is delicious. Use it just like you'd use a regular pickle relish — on sandwiches and meats or in salad dressing or potato salad. This recipe makes a large batch, filling about 14 small jelly jars.
Ingredients
- zucchini: 12 cups (shredded)
- onion: 4 cups (chopped)
- salt: 5 Tbsp
- dry mustard: 1 Tbsp
- ½ teaspoons celery seed: 1 piece
- ground nutmeg: 0.75 tsp
- ground black pepper: 0.5 tsp
- white sugar: 5 cups
- ½ cups apple cider vinegar: 2 piece
- medium red bell pepper: 1 piece (chopped)
Metric Conversion
Stages of cooking
-
Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight.
-
Rinse vegetables with cold water and drain well.
-
Mix dry mustard, celery seed, nutmeg, and pepper together in a bowl.
-
Combine sugar, vinegar, and bell pepper in a large pot with drained vegetables and spice mixture. Bring to a simmer over medium heat and cook until vegetables are tender, about 25 minutes.
-
Meanwhile, inspect fourteen 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
-
Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
-
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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.
