This zucchini relish with red and yellow peppers is better than any you’d buy in a store. I can’t keep it on my shelf — I have the town asking for it! I’m not a big fan of relish, but I love this. Use lots of zucchini for this time of year. Try it, you'll love it!
Ingredients
- zucchini: 10 cups (chopped)
- onion: 4 cups (chopped)
- red bell pepper: 1 piece (chopped)
- yellow bell pepper: 1 piece (chopped)
- kosher salt: 0.25 cup
- white sugar: 4 cups
- ½ cups cider vinegar: 2 piece
- cornstarch: 1 Tbsp
- celery seed: 2 tsp
- ground turmeric: 1 tsp
Metric Conversion
Stages of cooking
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Toss zucchini, onion, and bell peppers with kosher salt in a large bowl. Allow vegetables to rest for 8 hours.
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Rinse and drain vegetables thoroughly. Transfer to a large pot. Add sugar, cider vinegar, cornstarch, celery seed, and turmeric. Cook over medium heat until thickened, about 50 minutes.
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When the zucchini mixture is almost finished cooking, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
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Pack the zucchini mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
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Remove the jars from the stockpot and let rest on a wood or cloth-covered surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
