Zucchini Relish (Ball Canning)
Makes about 4 - 1/2 pints
Ingredients
- 2 cups chopped zucchini about 3 medium
- 1 cup chopped onion
- 1/2 cup chopped sweet green pepper about 1 small
- 1/2 cup chopped sweet red pepper about 1 small
- 2 Tbsp salt
- 1 3/4 cups sugar
- 2 tsp celery seed
- 1 tsp mustard seed
- 1 cup cider vinegar
- Ball Pickle Crisp optional
Instructions
- Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours.
- Drain; rinse and drain thoroughly.
- Combine sugar, cider vinegar, mustard seed and celery seed in a large saucepan. Bring to a simmer (180 degrees).
- Add vegetables; simmer 10 minutes.
- Pack hot relish into hot jars, leaving 1⁄4 inch headspace.
- Add 1/16 tsp of pickle crisp if desired.
- Remove air bubbles.
- Adjust two-piece caps.
- Process 10 minutes* in a boiling-water canner.
- *check any adjustments for your altitude*