My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.
Ingredients
- unpeeled zucchini: 12 cups (shredded)
- onion: 4 cups (chopped)
- canning salt: 5 Tbsp
- white sugar: 6 cups
- ½ cups white vinegar: 2 piece
- red bell pepper: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- cornstarch: 1 Tbsp
- ½ teaspoons celery seed: 1 piece
- ground nutmeg: 0.75 tsp
- ground turmeric: 0.75 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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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).
