Zucchini Relish Wiley
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
38
Spice
44
Sweetness
40
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 medium
Onion (chopped)1 medium
Red Bell Pepper (chopped)2 tbsps
Salt1.5 cups
Sugar1 cup
Water1 cup
Distilled White Vinegar1 tsp
Celery Seed1 tsp
Nutmeg (freshly grated)1 tsp
Turmeric (if desired)Directions:
1
In a large bowl stir together zucchini, onions, bell pepper, and salt until combined well
2
Chill vegetables, covered, at least 6 hours and up to 1 day
3
In a large colander drain vegetables and rinse a few times under cold water, draining well
4
In a stainless-steel or enameled kettle combine vegetables and remaining ingredients and bring to a boil
5
Simmer relish, stirring occasionally, 10 minutes and with a sterilized spoon divide among 10 sterilized 8-ounce Mason-type jars (procedure follows)
6
Pour remaining liquid over relish and cool completely
7
Wipe rims with a dampened cloth and seal jars with lids
8
Relish keeps, covered and chilled, 2 months
9
In a large bowl stir together zucchini, onions, bell pepper, and salt until combined well
10
Chill vegetables, covered, at least 6 hours and up to 1 day
11
In a large colander drain vegetables and rinse a few times under cold water, draining well
12
In a stainless-steel or enameled kettle combine vegetables and remaining ingredients and bring to a boil
13
Simmer relish, stirring occasionally, 10 minutes and with a sterilized spoon divide among 10 sterilized 8-ounce Mason-type jars (procedure follows)
14
Pour remaining liquid over relish and cool completely
15
Wipe rims with a dampened cloth and seal jars with lids
16
Relish keeps, covered and chilled, 2 months
17
To sterilize jars and glasses for pickling and preserving: Wash the jars in hot suds and rinse them in scalding water
18
Put the jars in a kettle and cover them with hot water
19
Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle
20
Turn off the heat and let the jars stand in the hot water
21
Just before they are to be filled invert the jars onto a kitchen towel to dry
22
(The jars should be filled while they are still hot
23
) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions
24
Wash the jars in hot suds and rinse them in scalding water
25
Put the jars in a kettle and cover them with hot water
26
Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle
27
Turn off the heat and let the jars stand in the hot water
28
Just before they are to be filled invert the jars onto a kitchen towel to dry
29
(The jars should be filled while they are still hot
30
) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions