This zucchini relish with green and red bell peppers is flavored with nutmeg and turmeric. Delicious on hamburgers, hot dogs, or whatever you like!
Preparation Time
50 mins
Cooking Time
1 hr 10 mins
Total Time
2 hr
Calories
47 Calories
Recipe Instructions
Step 1
Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
Step 2
Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
Step 3
Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Step 5
Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).
Step 6
Gather the ingredients.
Step 7
Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.