Mom's Zucchini Relish
July 26, 2014
"Once you've tried this, you won't ever buy store-bought again! If you don't feel like canning, just make a small batch without all the fuss and keep it in the fridge. Preparation time does not include setting overnight. Yield 5 pints"
- Serving Size: 1 (723.9 g)
- Calories 611.2
- Total Fat - 1.4 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 7020.4 mg
- Total Carbohydrate - 144.7 g
- Dietary Fiber - 6.4 g
- Sugars - 134.1 g
- Protein - 5.2 g
- Calcium - 93 mg
- Iron - 2.1 mg
- Vitamin C - 173.3 mg
- Thiamin - 0.2 mg
Grate zucchini, onions and bell peppers. You can use a food processor.
Pour into a large bowl and stir salt in well. Let set overnight.
Sterilize clean jars for 10 minutes at a low boil. At the same time, sterilize the funnel and the ladle that you will be using.
Using new lids, sterilize by placing in a lid rack in boiling water for 10 minutes. You do not have to sterilize the outside rings of the lids.
Rinse thoroughly in a large strainer and drain well.
Place shredded vegetables in large heavy pot along with remaining ingredients.
Keep at a low boil for 30 minutes, stirring occasionally.
Pack and seal in hot sterilized jars. I place my jars in a lasagna pan filled with hot water while I fill them. Then wipe the rim with a clean cloth and put the hot lid on top.
Screw the ring on, but not too tight. Do not disturb jars as they cool.
The next day, test the lids. If it burps, that jar will have to be kept in the fridge.
Tips & Variations
- You'll need a large strainer.
- A canning kit is a great help in making relish. At a minimum, you will need a wide mouth funnel. It really helps to have a jar lifter, a lid rack and a magnetic lid wand too.