Thursday, March 14, 2013

Sweet Zucchini Relish Recipe

This is a family recipe from my Grandma, Penny Faust. One of my favorite childhood memories was watching my mom can her sweet zucchini relish. Yum! We use it in anything from homemade dressings, potato salad, egg salad, tuna salad...etc. 

Sweet zucchini relish
yields: 6 pints

10 cups of ground zucchini (about 10 small)
1 red sweet pepper, ground
4 cups onion, ground
3 tbsp salt
4 cups sugar
1 tsp celery seed
1 tsp turmeric
2 1/4 cups vinegar
4 tbsp cornstarch

Prep the night before:
  • Grind first 3 ingredients (I use a meat grinder)
  • Sprinkle with salt
  • Let it stand overnight in the refrigerator (or prep in the morning and leave it in your fridge for @least 10 hours)
  • Pour your mix from overnight into a large pot
  • Add the next 4 ingredients
  • Bring to a boil - stirring constantly
  • boil for 15-20 minutes - stirring constantly
  • thicken with cornstarch
  • cook a few minutes longer



For more yummy recipes visit my DIY Simple Snacks page.





2 comments:

  1. Do you can it in a waterbath afterwards??

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  2. yes. I always run my jars in the dishwasher before and then boil them for ten minutes. After filling the jars and sealing the lids I boil them again for another 10 minutes. As they sit out on the counter to cool I wait to hear the "pop" that they are sealed. :)

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