Zippy Zucchini Relish
This recipe makes 8 1 cup (250 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 19 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| vit C | 7 |
| folate | 1 |
This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.
Ingredients
- 3 lb zucchinis, cut_into 1-inch (2.5 cm) chunks
- 3 onions, chopped
- 2 sweet red peppers, diced
- 1/4 cup pickling salt
- 2-1/2 cups granulated sugar
- 1-1/2 cups cider vinegar
- 1 tbsp dry mustard
- 1 tsp celery seeds
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp hot pepper flakes
- 1 tbsp cornstarch
- 1 tbsp water
Preparation
In large heavy shallow saucepan, combine sugar, vinegar, mustard, celery seeds, ginger, turmeric and hot pepper flakes; bring to boil. Add drained vegetables; reduce heat and simmer, stirring often, until vegetables are tender, about 15 minutes.
Mix cornstarch with water and stir into relish; simmer, stirring, until spoon pulled across bottom leaves trail that fills in slowly, about 5 minutes.
Pack into four 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. (See “Canning Basics.” ) If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 15 minutes.
Source : Canadian Living Magazine: September 2006
- Keywords : Condiments/sauces; Zucchini; Canning/Pickling/Preserving; Food Processor; Onions; Red pepper;









