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Sweet and Snappy Zucchini Relish Recipe

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This recipe for Sweet and Snappy Zucchini Relish is from The Bluhm Family Cookbook 2018 Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1⁄4 lbs zucchini, 4 cups finely chopped
2 medium onions, finely chopped
1 sweet red pepper, finely chopped
2 tablespoons pickling salt
1 1⁄4 cups granulated sugar
3⁄4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon celery seed (not celery salt)
1⁄2 teaspoon hot pepper flakes
1⁄2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch
Directions:
Directions:
Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
Drain through a sieve, rinse and drain again, pressing out excess water.
Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.
Personal Notes:
Personal Notes:
This is quite a tasty relish. However, we don't put our jars in a boiling water bath, just close them tight when contents are hot, and they usually seal. We haven't got sick yet! However, we do paraffin our jams.

 

 

 

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