Ingredients
Scale
- 12 cups shredded unpeeled zucchini
- 4 cups chopped onion
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 5 tablespoons canning salt
- 6 cups white sugar
- 2 ½ cups white vinegar
- 1 tablespoon cornstarch
- 1 ½ teaspoons celery seed
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground turmeric
- ½ teaspoon ground black pepper
Instructions
- Prepare the Vegetables: Combine the shredded zucchini and chopped onion in a large non-metallic bowl. Sprinkle with canning salt, mix thoroughly, cover, and refrigerate overnight to remove excess moisture.
- Drain and Rinse: The next day, drain the zucchini and onion mixture. Rinse under cold water and squeeze out excess liquid.
- Cook the Relish Base: In a large pot, combine sugar, vinegar, red and green bell peppers, and cornstarch. Add celery seed, nutmeg, turmeric, and black pepper. Stir well.
- Combine and Simmer: Add the drained zucchini mixture to the pot and stir to coat. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer for 30 minutes, stirring occasionally.
- Sterilize Jars: Wash jars and lids in hot, soapy water and rinse thoroughly. Boil them in water for 10 minutes to sterilize.
- Fill and Seal Jars: Carefully ladle the hot relish into sterilized jars, leaving ½ inch headspace. Remove air bubbles with a spatula, clean rims, and seal jars with lids and bands.
- Process the Jars: Place jars on a rack in a large pot of boiling water, ensuring they’re submerged by at least 2 inches. Cover and process for 30 minutes.
- Cool and Check Seals: Remove jars and cool on a cloth-covered surface. Ensure seals are secure by pressing on the lids; if they don’t move, the seal is set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: About 6 pint-sized jars