Zucchini Relish with Sweet Peppers

Sweet yellow and red bell peppers add color to this zucchini relish recipe with cider vinegar. It's better than any you’ll find at the grocery store.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 5 mins
• Calories: 43 Calories

Ingredients

• 4 cups white sugar
• 1 tablespoon cornstarch
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 teaspoon ground turmeric
• 2 teaspoons celery seed
• 10 cups chopped zucchini
• 4 cups chopped onion
• 0.25 cup kosher salt
• 2.5 cups cider vinegar

Recipe Instructions

Step 1

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.

Step 2

Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.

Step 3

Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.

Step 4

Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.

Step 5

Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 6

Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.