Web3 Jalapeno peppers, medium. 3 Vidalia or other sweet onions (sliced (about 4 cups)), large. 2 1/2 lbs Zucchini. Condiments. 1 tsp Mustard, dry. Baking & Spices. 1 tsp Cornstarch. …
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WebZucchini, a low acid food, should not be canned in a hot water bath canner or a steam canner because it has a high acid content. During cooler weather, a recipe …
WebScale. 6 cups sliced cucumbers (about 2 pounds) 1 cup sliced onion. 1 cup sliced red and yellow bell peppers. 1 ½ cup white vinegar. 1 cup Swerve or equivalent …
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My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs. Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight. Drain zucchini in a colander and rinse well with cool water.
Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden. Add the chopped zucchini, peppers, and onions to a large bowl. Sprinkle salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.
Set the jars in the canner, add water to cover, and simmer (180˚F) for 10 minutes. Keep hot until you are ready to fill them. Drain and rinse the zucchini mixture well with cold water to remove the extra salt. Add the sugar, celery seed, mustard seed, and vinegar to a large stockpot.
Combine zucchini, onion and salt, let stand overnight, then drain and rinse in cold water. Add remaining ingredients, mix well and bring to a boil. Simmer 30 minutes, then ladle into hot pint jars and seal. Process in hot water bath for 15 minutes. Remove from canner and let cool on towel, check for seal after cool. Makes about 7 pints.