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Zippy Zucchini Relish
Yield: 6 x half-litre (US pint) jars
Course
Condiments
Cuisine
American
Keyword
Relish, Zucchini
Prep Time
1
hour
hour
Cook Time
1
hour
hour
Total Time
2
hours
hours
Servings
6
x half-litre (US pint) jars
Calories
31
kcal
Ingredients
2
kg
zucchini
(grated. 12 cups / 4.5 lbs)
600
g
onion
(chopped. 4 cups. Measurements done after peeling, chopping. About 4 to 5 medium-large onions)
300
g
red bell pepper
(chopped. 2 cups. Measurements done after seeding, chopping. 2 large)
150
g
green bell pepper
(chopped. 1 cup. Measurements done after seeding, chopping. 1 large)
1
hot pepper
(chopped. Large, with seeds)
125
g
pickling salt
(⅓ cup / 4 oz)
1
tablespoon
nutmeg
(ground)
1
tablespoon
turmeric
1
stick
cinnamon
(10 cm / 4 inch. Optional)
500
g
sugar
(white. 2 ½ cups / 1 ¼ lbs) OR 3 teaspoons liquid stevia
625
ml
white vinegar
(5% acidity or higher. 2 ½ cups / 20 oz)
4
tablespoons
prepared horseradish
Metric
-
US Customary
Instructions
Put prepped veg in a large bowl. Sprinkle with salt OR salt sub, toss gently.
Let stand 12 hours in fridge, then drain.
Put veg in a large pot about 8 litres (8 US quarts) in size.
Add all the remaining ingredients except the ginger.
Stir well, bring to a boil, then lower to a simmer for 50 minutes or until thickened.
Discard the cinnamon stick and stir in the ginger.
Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process 10 minutes for quarter-litre (½ US pint); 15 minutes for half-litre (US pint). Increase time as needed for your altitude.
Best after at least a month of jar time.
Nutrition
Serving:
2
g
|
Calories:
31
kcal
|
Carbohydrates:
7.4
g
|
Protein:
0.4
g
|
Fat:
0.1
g
|
Sodium:
487
mg
|
Fiber:
0.5
g
|
Sugar:
6.3
g