Zucchini Relish Recipe | A Delicious Garden Fresh Recipe

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.

Process about 12 cups of shredded zucchini using a food processor, leaving seeds in if using small zucchinis.

Transfer the shredded zucchini into a large Dutch oven and set in the fridge overnight.

Chop one red sweet pepper and one green pepper using the food processor.

Chop about 6 cups of onions using the food processor.

Add the chopped peppers and onions to the large Dutch oven with the shredded zucchini.

Add 5 tablespoons of salt and cover the vegetables with water, mixing well.

Cover the pot and refrigerate overnight to draw out moisture.

Strain the mixture to remove excess liquid and rinse with cold water, pressing out more liquid if necessary.

In the same pot, add 2.5 cups of apple cider vinegar and set the heat to low.

Add 6 cups of organic cane sugar to the pot and mix.

Add ground mustard, ground nutmeg, turmeric, celery seed, and black pepper to the pot.

Add 2 tablespoons of corn starch as a thickener and mix well.

Let the mixture simmer on low boil for 30 minutes.

Fill sanitized half pint jars with the relish mixture, leaving some headspace.

Tighten the lids finger tight and place jars in a Presto digital canner for a water bath for 15 minutes.

Remove jars from the canner and allow to cool before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary