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Best of Show Zucchini Relish by Pam McGowan (Rochester, IL)

Yields6-10 PintsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 10 cups coarsely chopped zucchini (unpeeled)
 4 cups chopped onion
 4 Tbsp Mrs. Wages® Pickling & Canning Salt
 2 ½ cups Mrs. Wages® Pickling & Canning Vinegar (5% acidity)
 2 Tbsp celery seed
 1 Tbsp black pepper
 1 Tbsp nutmeg
 1 Tbsp turmeric
 2 Tbsp cornstarch
 6 cups sugar
 2 cups chopped celery
 3 cups chopped bell peppers (red, yellow, orange, green)
1

In a large mixing bowl, stir chopped zucchini, chopped onion and salt together. Let the mixture stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place mixture in large stock pot.

2

In the large stock pot, stir in the vinegar, celery seed, black pepper, nutmeg, turmeric, cornstarch and sugar. Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes. Add the chopped celery and chopped bell peppers. Cook for an additional 30 minutes.

3

Spoon the relish mixture into pint jars, leaving ½-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process 15 minutes using a boiling water bath method.

Nutrition Facts

0 servings

Serving size

6-10 Pints