This is the time of the year when zucchini and squash and coming out of your garden like crazy! If you're like me and have an overabundance of zucchini and squash, this zucchini relish is the perfect recipe for you, and even better is that it is canned, so it is shelf stable!
10 Cups of Zucchini or Squash -
4 Bell Pepper
2 Onion
5 Tbsp Salt
3 Cups Vinegar
3 Cups Sugar
1 tsp Pepper
1 tsp turmeric
1 tsp celery seed
1 tsp mustard seed
Chop zucchini in a food processor and put in a flour sack towel to squeeze off excess water, chop onion and bell pepper in food processor. Place all ingredients in a large stock pot and cook for 30 minutes. Ladle into clean, warm pint jars, wipe rims, top with a clean lid and ring, water bath can for 15 minutes.
Recipe makes 12.5 pints.
1 окт 2024
