cups finely chopped zucchini (about 4 medium)
cups finely chopped onion (3 medium)
cup finely chopped green sweet pepper (1 medium)
cup finely chopped red sweet pepper (1 medium)
cup pickling salt
cups white vinegar
teaspoon celery seeds
teaspoon ground turmeric
teaspoon mustard seeds
drops green food coloring (optional)
- 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.
- 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.
- 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.
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