This relish has a zucchini base with just the right amount of sugar and spice
Course Condiment
Keyword pickled reish, relish, zucchini
Prep Time 1 hourhour20 minutesminutes
Cook Time 40 minutesminutes
Author Chad Groetsch
Ingredients
8cupsfinely chopped zucchini
3medium onion (or 2 large)
2-3colored sweet peppers(or mix in a hot pepper or 2)
3tbsppickling salt
1 1/2cupssugar
1cupcider vinegar
2tspcelery seed
1tspground mustard
1tspred pepper flakes (recommended)
1tspturmeric
Instructions
After chopping zucchini, onion, and peppers, combine in a saucepan.
Add pickling salt and mix well. Then let stand for 1 hr.
Thoroughly drain the veggies and then rinse and drain again.
Add the remaining ingredients to your drained veggies and mix well.
Bring mixture to a boil then reduce heat to simmer for 20 minutes.
Ladle into sterile canning jars to within 1/2 inch of the rim and seal. This recipe makes about 2 1/2 to 3 pints of relish depending on how much you eat before canning it.
If you wish, place jars into a boiling canner and boil. (half-pint jars for 10 minutes or pint jars for 15 minutes)
Notes
I have found that your relish is hot enough temperature-wise when you place it in the jars and will self-seal as they cool without time spent in the canner, but that is completely up to you.