Zucchini Relish
This takes your normal relish to the next level--with less sugar! We love it at barbecues and mixed in tuna salad.
Course Condiment
Cuisine American
Servings 24
Calories 227 kcal
steam-bath canner
pint jars
food processer
large mixing bowl
large saucepan
- 10 cups zucchini shredded
- 4 cups onions chopped
- 2 cups green bell peppers
- 2 cups red bell peppers
- 5 Tbsp. salt
- 4 1/2 cups honey can use sugar or coconut sugar, as well
- 2 tsp. celery seed
- 2 tsp. mustard seed
- 2 1/4 cups apple cider vinegar
Chop or shred peppers and onions and zucchini.
Place vegetables in a very large bowl.
Sprinkle vegetables with salt. Fill the bowl with cool water until vegetables are completely covered. Let the vegetables stand in the brine solution for 2 hours.
Drain vegetables and rinse thoroughly with water.
Combine honey, celery seed, mustard seed, and vinegar in a large saucepan. Add chopped vegetables.
Bring ingredients to a boil. Reduce and simmer 10 minutes.
Ladle into hot jars and seal.
Calories: 227kcalCarbohydrates: 58gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 1204mgPotassium: 280mgFiber: 2gSugar: 56gVitamin A: 539IUVitamin C: 38mgCalcium: 31mgIron: 1mg