Easy Homemade Zucchini Relish Recipe

Ingredients

• 12 cups shredded unpeeled zucchini
• 4 cups chopped onion
• 5 tablespoons canning salt
• 6 cups white sugar
• 2.5 cups white vinegar
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon cornstarch
• 1.5 teaspoons celery seed
• 0.75 teaspoon ground nutmeg
• 0.75 teaspoon ground turmeric
• 0.5 teaspoon ground black pepper

Instructions

1. Prepare all the necessary ingredients.
2. In a large, non-reactive bowl, combine the zucchini and onion. Sprinkle salt evenly over the mixture. Gently massage the salt into the zucchini and onion. Cover the bowl and refrigerate for at least 8 hours, or overnight.
3. Transfer the zucchini to a colander and rinse thoroughly with cold water. Squeeze out as much excess water as possible. Set aside the drained zucchini.
4. In a large pot, combine sugar, vinegar, both red and green bell pepper, and cornstarch. Incorporate celery seed, nutmeg, turmeric, and a pinch of black pepper. Mix well to ensure all ingredients are combined, then add the drained zucchini. Bring the mixture to a rolling boil over medium-high heat. Reduce the heat to medium-low and allow it to simmer for 30 minutes, stirring occasionally.
5. While the relish simmers, sterilize seven 1-pint canning jars and their corresponding lids according to standard canning procedures. Ladle the hot relish into the sterilized jars, leaving 1/4 inch of headspace at the top. Secure the lids tightly.
6. Place a canning rack in the bottom of a large stockpot and fill it halfway with boiling water. Carefully lower the filled jars into the pot using a jar lifter, ensuring there is at least 2 inches of space between each jar. If needed, add more boiling water so that the water level is at least 2 inches above the tops of the jars. Bring the water to a vigorous boil, then cover the pot and process for 30 minutes to ensure proper sealing.
7. Carefully remove the jars from the pot using the jar lifter and place them on a towel-covered surface or a wooden board, leaving a few inches between each jar. Allow the jars to cool completely, undisturbed, for at least 12-24 hours. After cooling, check the seal of each jar by pressing down on the center of the lid. If the lid doesn't flex or pop, the jar is properly sealed and can be stored in a cool, dark place.

Nutrition

• Calories: 47 kcal
• Fiber Content: 0 g
• Sugar Content: 11 g
• Sodium Content: 313 mg
• Protein Content: 0 g
• Carbohydrate Content: 12 g
• Unsaturated Fat Content: 0 g