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Zucchini Relish with Sweet Peppers
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Prep Time:
35 minutes
Cook Time:
85 minutes
Total Time:
600 minutes
Homemade zucchini relish with colorful peppers is a flavorful upgrade from store-bought versions. Perfect for sharing with friends!
Ingredients:
  • 10 cups chopped zucchini
  • 4 cups chopped onion
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 0.25 cup kosher salt
  • 4 cups white sugar
  • 2.5 cups cider vinegar
  • 1 tablespoon cornstarch
  • 2 teaspoons celery seed
  • 1 teaspoon ground turmeric
Instructions:
  • Combine zucchini, onion, and bell peppers in a large bowl, sprinkle with kosher salt, and let the vegetables marinate for 8 hours.
  • Thoroughly wash and strain vegetables. Combine them in a large pot. Stir in sugar, cider vinegar, cornstarch, celery seed, and turmeric. Simmer on medium heat until thickened, for about 50 minutes.
  • Check six pint-sized jars for cracks and rings for rust. Discard any defective ones. Submerge jars in simmering water for at least 5 minutes. Wash new lids and rings in warm soapy water.
  • Fill hot, sterilized jars with zucchini mixture, leaving 1/4 inch of space at the top. Remove air bubbles by running a clean knife or spatula around the jars. Clean rims with a moist paper towel. Secure lids tightly by screwing on rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, carefully lower jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Cover the pot, bring to a rolling boil, and process for 30 minutes.
  • Once the jars have been removed from the stockpot, allow them to cool on a wooden or cloth-covered surface, ensuring they are spaced several inches apart. Press the center of each lid to ensure it is secure. Remove the rings for storage in a cool, dark place.

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