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zucchini relish

(2)
froggeh avatar
Recipe by
Nicole P.
@froggeh
Hull, QC

4 pints *
I usually double and triple my relish recipe and do a lot at one time.

* I use the Metric System, if you use the Imperial System pint, it will give you less pints!!

1 Imperial System pint = 568.26125ml

1 Metric System pint = 473.18ml

read more
(2)
method Canning/Preserving

Ingredients For zucchini relish

  • 2 c
    chopped zucchini
  • 1 c
    chopped onion
  • 1/2 c
    sweet green bell pepper, chopped
  • 1/2 c
    chopped sweet red pepper
  • 2 Tbsp
    canning salt
  • 1/2 c
    sugar (more or less to your taste)
  • 1 tsp
    celery seed
  • 1 tsp
    dried mustard
  • 1 tsp
    dried mustard seeds
  • 1 c
    cider vinegar (white vinegar can be used)

How To Make zucchini relish

  • 1
    Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours.
    Drain, rinse and drain thoroughly.
    Combine remaining ingredients in a large sauce pot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch head space. Remove air bubbles.
    Process 10 minutes in a boiling water canner.

    *
    1 Imperial System pint = 568.26125ml
    1 Metric System pint = 473.18ml
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