ZESTY ZUCCHINI RELISH

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Zesty Zucchini Relish image

What did a neighbor leave a large over sized zucchini on your porch? What to do with it? This is a great way to savor the summer squash. Just be sure to remove all the seed and soft white center. This recipe is spicy with an Asian touch. Wonderful on Grilled salmon burgers. Or place some in your next sushi rolls. This is a take off of my recipe #252920. Enjoy!

Provided by Rita1652

Categories     Onions

Time 1h30m

Yield 7-8 1/2 pints

Number Of Ingredients 15

1 very large zucchini, 8 cups shredded zucchini
4 onions, 3 cups shredded
4 bell peppers, 3 cups shredded
3 green chili peppers, roasted
6 -8 garlic cloves, minced
1/2 cup canning salt
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds or 1 teaspoon celery seed
1 -2 teaspoon wasabi powder
1 teaspoon grated ginger
1 tablespoon cilantro or 1 tablespoon culantro
green food coloring

Steps:

  • Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
  • In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired.
  • Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.

Nutrition Facts : Calories 243.5, Fat 0.5, SaturatedFat 0.1, Sodium 8095.2, Carbohydrate 56.1, Fiber 3.1, Sugar 48.9, Protein 2.3

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