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Zucchini Pepper Relish

Zucchini Pepper Relish recipe image
This International sauce features To 5 lb zucchini, To 8 onions, Pure granulated salt, Vinegar, Sugar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 916.5
Dietary: Gluten-free, Vegetarian
Description
This International sauce features To 5 lb zucchini, To 8 onions, Pure granulated salt, Vinegar, Sugar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 pound To 5 lb zucchini
  • 6 lg To 8 onions
  • 1/3 cup Pure granulated salt
  • 3 1/2 cup Vinegar
  • 3 cup Sugar
  • 1 tablespoon Ground nutmeg
  • 1 tablespoon Dry mustard
  • 2 teaspoon Celery or seasoned salt
  • 1 teaspoon Turmeric
  • 1 ea Sweet red pepper; chopped
  • 1 ea Green pepper; chopped
Directions
  1. 1
    Sometimes zucchini grows to gargantuan proportions; you can use up those squash monsters in this snappy relish.
  2. 2
    The recipe makes six 1 pint jars.
  3. 3
    You'll need a cheesecloth lined colander or strainer and a food processor or grinder in addition to the basic equipment.
  4. 4
    Wash zucchini, peel if desired or if skin is very tough.
  5. 5
    Peel and cut onions into quarters.
  6. 6
    Put vegetables through coarse blade of food grinder or chop coarsely.
  7. 7
    In large mixing bowl, combine ground zucchini and onions with salt; mix well.
  8. 8
    Set aside and let stand overnight.
  9. 9
    Next day, organize and prepare ingredients, equipment, and work space.
  10. 10
    Drain vegetables into a cheesecloth lined colander.
  11. 11
    Rinse with cold water and drain again.
  12. 12
    In large kettle, combine all remaining ingredients and heat to boiling.
  13. 13
    Stir in zucchini and onions and
  14. 14
    heat to boiling, then
  15. 15
    heat and
  16. 16
    simmer 30 minutes, stirring occasionally.
  17. 17
    Ladle relish into hot jars to within 1/4 inch of tops.
  18. 18
    Run a slim, non metal tool down along the insides of jars to release any air bubbles.
  19. 19
    Add additional relish, if necessary, to within 1/4 inch of tops.
  20. 20
    Wipe tops and threads of jars with a damp clean cloth.
  21. 21
    Put on lids and screw bands as manufacturer directs.
  22. 22
    Process in a boiling water bath for 20 minutes.
  23. 23
    Follow the basic steps for boiling water bath canning, 10 through 19

Nutrition Facts

Servings 6

Amount Per Serving
Calories 916.5kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 78085.4mg3254%
Total Carbohydrate 215.2g72%
Dietary Fiber 9.4g38%
Sugars 197.8g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, celery, chopped, dry, granulated, green, ground, international, mustard, nutmeg, onions, pepper, pure, red, relish, salt, sauce, seasoned, simmering
Read it online: https://www.chefs-mate.com/recipe/zucchini-pepper-relish-2/