Two tablespoons is a lot of salt across just 4 half-pint jars, but most of it will drain away with the water, leaving the finished zucchini relish just right. After the veggies have soaked in saltwater and then drained, prepare a water bath canner (if canning). In a separate pot, combine sugar, spices, and vinegar.
Mustard Relish: 1 3/4 cup prepared dill relish (I use Vlasic) 2 1/4 cup finely diced sweet onion 3 2 tablespoons prepared yellow mustard 4 5 drops liquid stevia, optional More ...
Directions 1 Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours. 2 When 2 hours have passed, drain and rinse vegetables. ... 3 Cook, stirring occasionally, for 10 to 12 minutes. ...
It’s perfectly fine to make zucchini relish as a refrigerator recipe, canning is not required. For refrigerator zucchini relish, simply cap the jars and then allow them to cool to room temperature before storing in the refrigerator.