WebThese healthy zucchini enchiladas with chicken are an easy, low carb, and gluten free recipe made without tortillas. Try with beef or turkey! Prep: 25 mins Cook: 30 …
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Ingredients 1 4 cups chopped zucchini (about 6 medium or 3 large zukes) 2 2 cups chopped onion 3 1 cup chopped green bell pepper (about 2 peppers) 4 1 cup chopped red bell pepper (about 2 peppers) 5 4 TBS canning salt 6 3 1/2 cups sugar 7 4 tsp celery seed 8 2 tsp mustard seed 9 2 cups cider vinegar More ...
Stir the Zucchini Relish until incorporated. A pot of zucchini relish on the stove. 4. Continue to mix well and bring to a boil. Keep at a simmer for 30 minutes, stirring occasionally. 5. Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude as required).
It’s perfectly fine to make acidified recipes like zucchini pickles, zucchini relish, and even zucchini marmalade for water bath canning. The added acidity in these tested recipes means they’re safe for water bath canning.
Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes. Meanwhile, sterilize seven 1-pint jars and lids.