Zucchini Relish


Zucchini Relish (Ball Canning)

Makes about 4 – 1/2 pints

  • 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)
  1. Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours.
  2. Drain; rinse and drain thoroughly.

  3. Combine sugar, cider vinegar, mustard seed and celery seed in a large saucepan. Bring to a simmer (180 degrees).

  4. Add vegetables; simmer 10 minutes.

  5. Pack hot relish into hot jars, leaving 1⁄4 inch headspace.

  6. Add 1/16 tsp of pickle crisp if desired.
  7. Remove air bubbles.
  8. Adjust two-piece caps.
  9. Process 10 minutes* in a boiling-water canner.
  10. *check any adjustments for your altitude*
Condiments
Canning
Relish