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Sweet Zucchini Relish

Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas
  • Total Time
    Prep: 1 hour + chilling Process: 15 min.
  • Makes
    5 pints

Ingredients

  • 10 cups shredded zucchini (about 3-1/2 pounds)
  • 4 large onions, chopped
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1/3 cup canning salt
  • 2-1/2 cups sugar
  • 2-1/2 cups cider vinegar
  • 4 teaspoons cornstarch
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon pepper

Directions

  • In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
  • In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat.
  • Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.
Nutrition Facts
1/4 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 288mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.

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