Zucchini Relish

Name: Zucchini Relish
Yield: Yield approx. 15 pints
Ingredients: 6 cups sugar; 1 tablespoon dry mustard; ½ teaspoon pepper; ¾ tablespoon cornstarch; 4 cups ground or chopped onion; 1 large pepper, ground or chopped; 5 tablespoons salt; 2½ cups vinegar; ¾ teaspoon turmeric; 1½ teaspoons celery seed; 12 cups ground or chopped zucchini

Preparation info

Yield approx.
15 pints

Difficulty
Easy

Appears in

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

About

This relish takes a bit more time as the vegetables need to soak longer. This recipe calls for soaking overnight, but I have made this relish often, sometimes only soaking for two to three hours, and it turned out fine! This is my family’s favorite relish.

Ingredients

12 cups ground or chopped zucchini
4 cups ground or chopped onion
1 lar

Vegan
Gluten-free

Method

Mix chopped vegetables with salt.
Let soak overnight.
Drain well.
Mix remaining ingredients and pour over vegetables.
Bring to a boil over medium heat.
Simmer for 30 minutes.
Ladle into hot jars and process for 10 minutes.