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Homemade Sweet Zucchini Relish
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
650 minutes
Delicious sweet zucchini relish, a nostalgic touch for salads and dressings.
Ingredients:
  • 10 small zucchini, ends trimmed
  • 1 red bell pepper, stemmed and seeded
  • 4 onions, peeled
  • 3 tablespoons salt
  • 4 cups white sugar
  • 2.25 cups vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 0.25 cup cornstarch
  • 12 half pint canning jars with lids and rings
Instructions:
  • Grind zucchini, red bell pepper, and onions together. Place the mixture in a bowl and sprinkle with salt. Refrigerate for at least 10 hours or overnight before using.
  • Transfer the zucchini mixture into a spacious pot, then incorporate sugar, vinegar, celery seed, and turmeric. Bring the mixture to a boil, stirring continuously, for 15 to 20 minutes. Sprinkle cornstarch into the pot and keep boiling until it thickens, for approximately 5 more minutes.
  • Boil the jars and lids for at least 5 minutes. Fill hot, sterilized jars with relish, leaving 1/4 inch at the top. Remove air bubbles by running a knife along the insides. Wipe rims clean with a damp paper towel. Seal with lids and rings.
  • Fill a large stockpot halfway with water and bring to a boil. Carefully lower jars into the water with a holder, ensuring a 2-inch space between them. Add more boiling water if needed so the jars are covered by at least 1 inch. Cover the pot, boil for 10 minutes to process.
  • Take out the jars from the stockpot and transfer them to a cloth-covered or wooden surface, ensuring they are spaced several inches apart to cool. Once cooled, press the top of each lid with a finger to make sure the seal is tight (lid doesn’t move). Store in a cool, dark place.

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