Ingredients
- SOAK
- 10 cups zucchini, grated (do not peel)
- 3 cups yellow onions (grated)
- 4 red bell peppers
- 5 tablespoons salt
- MIX
- 3 cups granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon turmeric
- 1 teaspoon dry mustard
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
- 3 cups vinegar
How to Make
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Step 1: Grate zucchini, onions and bell peppers. You can use a food processor.
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Step 2: Pour into a large bowl and stir salt in well. Let set overnight.
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Step 3: 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.
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Step 4: 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.
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Step 5: Rinse thoroughly in a large strainer and drain well.
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Step 6: Place shredded vegetables in large heavy pot along with remaining ingredients.
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Step 7: Keep at a low boil for 30 minutes, stirring occasionally.
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Step 8: 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.
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Step 9: Screw the ring on, but not too tight. Do not disturb jars as they cool.
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Step 10: 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.
We hope you enjoy this recipe!
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