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Prep Time : 20min
Cook Time : 10min
Course : Condiment, Salad
Special : Caffeine-Free, Easy, Egg-Free, Fat-Free, Gluten-Free, Kosher (Parve), Lactose-Free, Large Quantity, Low Fat, Make Ahead, Non-Alcoholic, Quick, Vegan, Vegetarian, Wheat-Free
Type of Prep : Heat, Home Canning, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Confetti Zucchini Relish Recipe

From Dodie Strobel

Colorful and tasty relish combines zucchini, onion, and bell peppers. It is a beautiful condiment to serve with meats or poultry or as a sandwich relish.

INGREDIENTS:

  • 10 cups zucchini, chopped
  • 4 cups onion, chopped
  • 5 Tablespoons salt
  • 1 sweet red pepper, chopped
  • 1 green pepper, chopped
  • 3 cups sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon turmeric
  • 2 teaspoons dry mustard
  • 2 teaspoons celery seed
  • 1/2 teaspoon black pepper
  • 2-1/2 cups cider vinegar

PREPARATION:

Combine zucchini, onion, and salt. Let stand overnight.

Rinse and drain well. Place in a large kettle or Dutch oven along with peppers, sugar, cornstarch, turmeric, dry mustard, celery seed, black pepper, and vinegar. Cook until mixture thickens, stirring constantly. Do not overcook.

Pack hot into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in a boiling water bath.

Yield: 16 half-pints

Recipe Source: Dodie Strobel, Grants Pass, Oregon
Reprinted with permission.

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