Zippy Zucchini Relish

By The Canadian Living Test Kitchen

174 people added this to their Recipe Box

This recipe makes 8 1 cup (250 mL) servings

Nutritional Info
Per 1 tbsp 15 mL : about	-
cal	1919 cal
pro	00 pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	5 g5g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	0 mg0mg sodium
% RDI:	-
iron	11 iron
vit A	11 vit A
vit C	77 vit C
folate	11 folate

More great recipes from this menu:

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 3lb lbzucchinizucchinis, cut_into 1-inch (2.5 cm) chunks
3 onions , chopped3 3oniononions, chopped
2 sweet red peppers , diced2 2sweet red peppersweet red peppers, diced
1/4 cup pickling salt 1/4 1/4cup cuppickling salt
2-1/2 cups granulated sugar 2-1/2 2-1/2cups cupsgranulated sugar
1-1/2 cups cider vinegar 1-1/2 1-1/2cups cupscider vinegar
1 tbsp dry mustard 1 1tbsp tbspdry mustard
1 tsp celery seeds 1 1tsp tspcelery seeds
1/2 tsp ground ginger 1/2 1/2tsp tspground ginger
1/2 tsp turmeric 1/2 1/2tsp tspturmeric
1/2 tsp hot pepper flakes 1/2 1/2tsp tsphot pepper flakes
1 tbsp cornstarch 1 1tbsp tbspcornstarch
1 tbsp water 1 1tbsp tbspwater

Preparation

In food processor, pulse zucchini, a few pieces at a time, until size of rice with a few larger pieces. Transfer to large stainless-steel or glass bowl. Add onions, red peppers and salt to bowl; stir to blend. Let stand for 1 hour, stirring occasionally. Drain well; rinse and drain again, pressing out moisture.

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