This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2006
MethodIn 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.
Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 0 mg
- Protein trace
- Calories 19.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 7.0