Search recipe:
- Sweet Zucchini Relish
-
- 12 Cups Shredded unpeeled Zucchini
- 4 Cups Chopped Onion
- 5 Tablespoons Canning Salt
- 1 Red Bell Pepper, Chopped
- 1 Green Bell Pepper, Chopped
- 6 Cups White Sugar
- 2 1/2 Cups White Vinegar
- 1 Tablespoon Cornstarch
- 3/4 Teaspoon Ground Nutmeg
- 3/4 Teaspoon Ground Turmeric
- 1 1/2 Teaspoon Celery Seed
- 1/2 Teaspoon Ground Black Pepper
- Directions
- Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
- Provided by:
- By Linda Thompson with Agriscaping Technologies
Where You Can Buy Ingredients:
| Farmers |
|---|
|
A & M Farmers' Market
Adam Hatley and Mark Freeman Scottsdale, Arizona, 85250View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
Rousseau Farming Company
Will Rousseau Waddell, Arizona, 85355View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Related Videos:
Popular Ingredients:
All Ingredients
Featured Recipe
Puffed Up Zucchini
Place the Zucchini and onion in a pot with the water. Bring to a boil, reduce heat to low and simmer 15 minutes until tender. Drain, cool and mash. Mix in 2 Tablespoons of butter and add salt and pepper to taste.
Preheat over to 350 degrees.
Lightly grease a 1 quart baking dish. Melt remaining 3 tablespoons of butter in a saucepan over medium heat, and stir in the cracker crumbs until golden brown. Mix the egg into the mashed zucchini mixture.
Scoop the mixture into the prepared baking dish and top with the cracker crumbs mixture. Bake for 30 minutes in the preheated oven until topping is crisp.
