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Sweet Zucchini Relish
2016-07-29
https://www.metro.ca/userfiles/image/recipes/null
PT25M
PT10M
PT7H35M
Place grated zucchini and onion in a colander and sprinkle with pickling salt.Mix together well and let drain for 1 hour.In the meantime, blend sugar, vinegar, corn starch and spices in a large pot and bring to a boil.Cook on high heat for 10 minutes or until sugar is dissolved.Place drained zucchini and onion in a large bowl and add chopped peppers.Pour hot liquid over top and blend well.Place vegetable mix into sterilized jars and close immediately, following traditional canning methods.Let pots cool at room temperature for 6 hours, then place in fridge. They will keep for several months.Tip:This recipe can be halved to produce 6 jars of relish. Just use half the quantity of each ingredient and follow the same steps.
12
Metro
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12 cups (3 L) zucchini with skin on, coarsely grated (about 7 medium)
4 cups (1 L) red onion, minced (about 4 medium)
5 Tbsp. (75 mL) coarse pickling salt
6 cups (1 1/2 L) white sugar
2 1/2 cups (625 mL) cider vinegar
1 Tbsp. (15 mL) corn starch
3/4 tsp. (4 mL) nutmeg
3/4 tsp. (4 mL) turmeric
1 1/2 tsp. (7 1/2 mL) celery seeds
1/2 tsp. (2 1/2 mL) black pepper
1 red pepper, finely chopped
1 green pepper, finely chopped
12 Mason-style jars of 1 cup (250 mL)
Sweet Zucchini Relish
12
cups
0:25
Preparation
0:10
COOKING
7:35
TOTAL TIME
Ingredients
-
12 cups
(3 L)zucchini with skin on, coarsely grated (about 7 medium)
-
4 cups
(1 L)red onion, minced (about 4 medium)
-
5 Tbsp.
(75 mL)coarse pickling salt
-
6 cups
(1 1/2 L)white sugar
-
2 1/2 cups
(625 mL)cider vinegar
-
1 Tbsp.
(15 mL)corn starch
-
3/4 tsp.
(4 mL)nutmeg
-
3/4 tsp.
(4 mL)turmeric
-
1 1/2 tsp.
(7 1/2 mL)celery seeds
-
1/2 tsp.
(2 1/2 mL)black pepper
-
1
red pepper, finely chopped
-
1
green pepper, finely chopped
-
12
Mason-style jars of 1 cup (250 mL)
Preparation
Place grated zucchini and onion in a colander and sprinkle with pickling salt.
Mix together well and let drain for 1 hour.
In the meantime, blend sugar, vinegar, corn starch and spices in a large pot and bring to a boil.
Cook on high heat for 10 minutes or until sugar is dissolved.
Place drained zucchini and onion in a large bowl and add chopped peppers.
Pour hot liquid over top and blend well.
Place vegetable mix into sterilized jars and close immediately, following traditional canning methods.
Let pots cool at room temperature for 6 hours, then place in fridge. They will keep for several months.
Tip:
This recipe can be halved to produce 6 jars of relish. Just use half the quantity of each ingredient and follow the same steps.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
