Ingredients: |
Ingredients: 12 c. finely chopped/shredded zucchini (about 14 medium)
4 c. chopped onions (about 5 medium)
2 large sweet red peppers, chopped
1 large sweet green pepper, chopped
1/3 c. pickling salt
2 1/2 c. granulated sugar
1 tbsp. ground nutmeg
1 tbsp. turmeric
2 1/2 c. white vinegar
4 tbsp. prepared horseradish
1 large hot pepper (including seeds), chopped
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Directions: |
Directions:In large stainless steel pot combine zucchini, onions, red and green peppers with pickling salt. Cover and let stand 12 hours in a cool place.
Preserving Day:
Drain and rinse vegetables, pressing out excess moisture; set aside.
Prepare jars and lids by bringing water in canner to boil. Add empty jars and screw tops to water and bring water back to a boil for several minutes. Do not boil sealing SNAP lids. Remove all once sterilized and fill immediately. Sterilize SNAP lids by dipping into boil water just before placing on filled jars.
Place vegetables in a large stainless steel saucepan. Stir in sugar, nutmeg, turmeric, vinegar, horseradish and hot pepper; bring to boil. Reduce heat and boil gently until thick, about 45 minutes
Ladle relish into hot jars within 1/2" of top of rim (headspace). Center SNAP lid on jar and screw on band securely and firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in canner; repeat for remaining relish.
Cover canner; bring water to a boil. Boil filled 500ml jars 15 min, 250ml jars 10 min. Remove jars without tilting. Cooling upright, undisturbed for 24 hours. Do not retighten screw bands until cooled. After cooling properly sealed lids curve down and as they cool you may hear a "pop". |
This recipe for Zesty Zucchini Relish is from