Homemade Sweet Zucchini Relish

A homemade sweet zucchini relish recipe featuring zucchini, bell pepper, and onion, making it a tasty addition to potato salad or homemade dressings.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 20 Calories

Ingredients

• 4 cups white sugar
• 3 tablespoons salt
• 1 teaspoon ground turmeric
• 1 teaspoon celery seed
• 1 red bell pepper, stemmed and seeded
• 10 small zucchini, ends trimmed
• 4 onions, peeled
• 12 half pint canning jars with lids and rings
• 0.25 cup cornstarch
• 2.25 cups vinegar

Recipe Instructions

Step 1

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Step 2

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Step 3

Run zucchini, onions, and red bell pepper through a meat grinder. Transfer to a large bowl; season with salt. Refrigerate at least 10 hours or overnight.

Step 4

Bring zucchini mixture, sugar, vinegar, celery seed, and turmeric to a boil in a large pot, stirring constantly, 15 to 20 minutes. Stir in cornstarch. Continue to boil until thickened, about 5 more minutes.

Step 5

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.