Zippy Zucchini Relish
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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% |
Suggested Recipes
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9 zucchini (about 3 lb/1.5 kg), cut_into 1-inch (2.5 cm) chunks
3 onions, chopped
2 sweet red peppers, diced
1/4 cup (50 mL) pickling salt
2-1/2 cups (625 mL) granulated sugar
1-1/2 cups (375 mL) cider vinegar
1 tbsp (15 mL) dry mustard
1 tsp (5 mL) celery seeds
1/2 tsp (2 mL) each ground ginger, turmeric and hot pepper flakes
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) water
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.
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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