Zippy Zucchini Relish

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Tested Till Perfect

This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.

Servings: 8 cups (2 L)

Ingredients:

Nutritional Info
Per 1 tbsp 15 mL : about -
cal 19
pro trace
total fat 0 g
sat. fat 0 g
carb 5 g
fibre trace
chol 0 mg
sodium 0 mg
% RDI: -
iron 1%
vit A 1%
vit C 7%
folate 1%

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




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