Zucchini Mustard Relish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 jars
A delicious and versatile relish, perfect for hot dogs, hamburgers and sausage.
Add to CollectionGo to Collections
- 3 lb. zucchini cut into 1-inch chunks
- 3 medium onions chopped
- 2 medium sweet red peppers diced
- 1/4 cup pickling salt
- 2 1/2 cups white sugar
- 1 1/2 cups cider vinegar
- 2 1/2 tsp. dry mustard
- 1 tsp. celery seeds
- 1/2 tsp. mustard seeds
- 1/2 tsp. turmeric
- 1/2 tsp. hot chili pepper flakes
- 1 Tbsp. cornstarch
- 1 Tbsp. water
In food processor, process zucchini, a few pieces at a time, until mostly small pieces with a few larger pieces. Transfer to a large bowl. Add onions, red peppers and salt. Stir to blend. Let stand for 1 hour, stirring occasionally. Drain well, rinse and drain again, pressing out moisture.
In large heavy saucepan, combine the sugar, vinegar, mustard, celery seeds, turmeric and hot pepper flakes. Bring to boil. Add drained vegetables. Reduce heat and simmer, stirring often, until vegetables are tender, about 15 minutes.
Mix cornstarch with water and stir into relish. Simmer, stirring, until spoon pulled across bottom leaves trail that fills in slowly, about 5 minutes.
Pack into four 2-cup canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, wipe rims and seal. Boil in boiling water canner for 15 minutes to process for longer storage or refrigerate and use up within a month or so.
Calories: 333kcal | Carbohydrates: 76g | Protein: 6g | Fat: 1g | Sodium: 7111mg | Potassium: 1188mg | Fiber: 6g | Sugar: 64g | Vitamin A: 2545IU | Vitamin C: 143.2mg | Calcium: 104mg | Iron: 2.7mg