Zucchini Relish
Nutritional Info
- Servings Per Recipe: 150
- Amount Per Serving
- Calories: 74.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 932.0 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.8 g
- Protein: 0.4 g
View full nutritional breakdown of Zucchini Relish calories by ingredient
Number of Servings: 150
Ingredients
-
36 cups Zucchini, finely diced
9 cups Onions, finely diced
20 tbsp. Salt
1 tbsp Black Pepper
3-4 Bell Pepper , finely diced (use red & green)
12 cups Sugar
5 cups white Vinegar
4 tbsp Cornstarch
1 1/2 tsp. Nutmeg, ground
1 1/2 tsp. Turmeric, ground
2 tsp. Celery seed
Directions
1. Chop the zucchini and onion into a small dice. Place Vegetables along with salt in to a glass or plastic bowl. Evenly mix the salt throughout the veggies.. Cover, and refrigerate overnight. They will decrease in amount by nearly half after soaking in salt.
2. The next day, drain the veggies in a colander, and rinse well with cool water. Place veggies in a dish towel or cheese cloth and squeeze out excess water and set aside.
3.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.
3. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars,.
4. If you don't have a pressure cooker, Place a cake rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into hot water . 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 10 minutes.
5. Remove jars from water and place on cloth-covered surface, several inches apart, until cool. Once cool, press top of each lid to ensuring that seal is sealed (lid does not move up or down at all).
Makes 12 pint jars
serving is 2 tbsp.
For nutrition info note that most of the salt is washed off before cooking proecess is begun
Number of Servings: 150
Recipe submitted by SparkPeople user STEPHIECOM.
2. The next day, drain the veggies in a colander, and rinse well with cool water. Place veggies in a dish towel or cheese cloth and squeeze out excess water and set aside.
3.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.
3. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars,.
4. If you don't have a pressure cooker, Place a cake rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into hot water . 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 10 minutes.
5. Remove jars from water and place on cloth-covered surface, several inches apart, until cool. Once cool, press top of each lid to ensuring that seal is sealed (lid does not move up or down at all).
Makes 12 pint jars
serving is 2 tbsp.
For nutrition info note that most of the salt is washed off before cooking proecess is begun
Number of Servings: 150
Recipe submitted by SparkPeople user STEPHIECOM.