Zucchini Relish

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4.0 by 2 people

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  • Makes: 80 servings
  • Makes: 5 half-pints
  • Prep: 55 mins
  • Stand: 3 hrs
  • Process: 10 mins

Zucchini Relish

Directions

  1. In a large nonmetal bowl combine zucchini, onion, and sweet pepper. Sprinkle the pickling salt over vegetables. Pour enough water (about 4 cups) over to cover vegetables. Cover; let stand for 3 hours. Transfer to a colander; rinse and drain well.
  2. In a 8-or-10-quart pot combine sugar, vinegar, the 1/4 cup water, the celery seeds, turmeric, and mustard seeds. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in drained vegetables and, if desired, green food coloring. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
  3. Ladle relish into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Remove any air bubbles by sliding a nonmetallic utensil down the side of the jar; wipe rims and adjust lids. Process jars in a boiling water canner for 10 minutes (start timing when water begins to boil.) Remove jars; cool on wire rack.
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Nutrition Facts (Zucchini Relish)

  • Per serving:
  • 21 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 350 mg sodium,
  • 5 g carb.,
  • 0 g fiber,
  • 5 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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