ZUCCHINI RELISH
Homemade sweet relish is a great way to use up excess garden zucchini. For a more "store-bought" appearance, cut the vegetables into tiny pieces.
Provided by Renee Pottle
Categories Canning
Time 2h50m
Yield 8 half-pints
Number Of Ingredients 9
Steps:
- In a large pot combine zucchini, onion, and peppers.
- Sprinkle with canning salt and cover with cold water. Let sit 2 hours.
- Drain and rinse.
- Meanwhile, in a large pot combine vinegar, sugar and seeds.
- Bring mixture to a boil. Add vegetable mixture and stir to combine.
- Reduce heat and simmer for 10 minutes.
- Ladle hot mixture into 8 half-pint jars. Adjust the two-piece caps and process in the water bath canner for 10 minutes.
- Remove from the canner and let cool. As with all pickled products, the relish will have increased flavor if allowed to sit for three weeks before using.
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