A super-awesome relish recipe to make with all of that zucchini you still have after making bread. The recipe comes from Old World Garden Farms.
Ingredients
- 10 cups zucchini
- 3 cups onions
- 4 red bell peppers
- 5 tablespoons salt
- 3 cups sugar
- 1 teaspoon turmeric
- 3 cups apple cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
Equipment
- Large Bowl
- Large Pot
- Stirring Spoon
- Water bath canner
- Canning Utensils
- 5 pint mason jars with lids
Directions
- Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
- Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
- Place zucchini mixture in a large stockpot and add remaining ingredients.
- Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
- Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).
Notes
- Thank you, MsSeaGypsy for sharing this with me!
