Sweet yellow and red peppers add color to zucchini relish that’s better than any you’ll find at the grocery store. Make some to share with friends!
Preparation Time
35 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr 5 mins
Calories
43 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest on a wood or cloth-covered surface, several inches apart, until cool. 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
Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined. Allow vegetables to rest for 8 hours.
Step 3
Rinse and drain vegetables thoroughly; transfer to a large pot. Add sugar, cider vinegar, cornstarch, celery seed, and turmeric. Cook over medium heat until thickened, about 50 minutes.
Step 4
When zucchini mixture is almost finished cooking, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
Step 5
Pack zucchini mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a 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 the lids and screw the rings on tightly.
Step 6
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 boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
