Sweet and Spicy Zucchini Relish
This delicious relish is a perfect way to use up that summer zucchini. Makes about 8 cups.
Servings: 32 about 4 pints
Calories: 113kcal
Ingredients
- 2 ½ pounds zucchini ends trimmed and cut into slices (about 10 cups)
- 3 large vidalia or other sweet onions sliced (about 4 cups)
- 1 medium yellow pepper seeded and quartered
- 1 medium sweet red pepper seeded and quartered
- 3 medium jalapeno peppers seeded and sliced
- 3 Tablespoons kosher or pickling salt divided
- 6 cups apple cider vinegar
- 3 ½ cups sugar
- 1 teaspoon tumeric
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
- 1 teaspoon cornstarch
Instructions
- Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's chopped into very small pieces. Place chopped zucchini into a large colander.
- Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with about 1 tablespoon salt. Stir well to combine vegetables and salt, and let sit in the colander for at least 30 minutes to release some of their liquid.
- Meanwhile, mix together remaining ingredients in a large stockpot, and bring to a boil.
- Add vegetables and return to a boil. Reduce heat and simmer uncovered for 45 minutes.
- Remove pot from heat, and let cool for about 15 minutes.
- Ladle the hot relish with some of the liquid into sterilized jars, and seal tightly.
- Discard any extra liquid, or use for another pickling project.
- Refrigerate relish for at least 24 hours, and for up to 4 weeks.
Nutrition
Serving: 0g | Calories: 113kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 662mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 209IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 0.4mg