I think it has now been 5 years in a row that we have been growing zucchini in our garden. I usually make some zucchini noodles and substitute them for regular pasta. Last year when we had a bumper harvest, I discovered how to freeze zucchini. Earlier this year, my aunt Patty shared this canning zucchini relish recipe and I promised to give it a try.
Hopefully more good zucchini recipes will find their way to me. For this relish, you pretty much use any type of sweet bell pepper. Also, I think I will use canning salt instead of ordinary salt. You can use this relish on pretty much everything that you use sweet relish on, that includes hot dogs. Expect to end up with about 4 half pint jars of delicious relish.
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Here’s What You’ll Need:
- zucchini
- onion
- sweet bell peppers
- salt or canning salt
- cider vinegar
- sugar
- celery seed
- mustard seed
- spoon
- sharp knife
- chopper (optional)
- large bowl
- large pot
- colander (optional)
- kitchen towel
- water bath canner
- 1/2 pint canning jars
- canning utensils
After washing all your fresh produce, you want to de-seed both the zucchini and the sweet peppers. Only then can you chop them into cubes as directed in the recipe. You can cheat by using a chopper, otherwise a chopping board and a knife will get the job done too.
The peppers, zucchini, onions and the salt are left to sit in a bowl of cold water for a good 2 hours. Then rinsed thoroughly before transferring into a large pot with the rest of the ingredients. The hot relish is then packed in the jars, and processed in the water bath canner.
You can get the full recipe & instructions on the One Hundred Dollars A Month blog, here…
How To Make
Zucchini Relish Recipe
You can watch the video below on Sustainable Homesteading :Zucchini Relish CANNING Recipe…
You can watch the video below on Zucchini Relish Recipe ~ Canning Zucchini…
You can watch the video below on Homestead Series How To Can Zucchini Relish…
