Zucchini Relish | Our MOST Requested Video!

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a milder flavor.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell pepper is less expensive and still adds crunch.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard provides similar flavor at a lower cost.

Shred 5 to 6 cups of zucchini and 2 yellow straight neck squash into a large bowl.

Chop 2 large sweet peppers (banana peppers used) and add to the bowl with zucchini and squash.

Add 5 cups of chopped onion to the bowl.

Sprinkle 5 tablespoons of canning salt over the vegetables and mix well.

Let the mixture sit for at least 12 hours at room temperature to draw out moisture.

Rinse the vegetable mixture thoroughly in a colander and drain well.

In a pot, combine 8 cups of white vinegar and 4 cups of sugar over medium-high heat, stirring until the sugar dissolves.

Add 1 teaspoon of black pepper, 1 teaspoon of mustard powder, 1.5 teaspoons of turmeric, 1 teaspoon of allspice, and 3 teaspoons of celery seed to the vinegar mixture.

Stir in 2 tablespoons of cornstarch to prevent lumps and continue heating the brine.

Fill sterilized jars with the vegetable mixture, leaving a half-inch of headspace.

Use a chopstick to de-bubble the jars, then top off with more brine if necessary.

Wipe the rims of the jars clean to remove any residue.

Process the jars in a water bath canner for 15 minutes.

Remove jars from the canner and allow to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary