WebJul 3, 2019 - The green relish you get in your local grocery is filled with chemicals and food dye. The 3 grams of sugar carbs adds up fast if you are on a Keto diet. For some of us, …
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Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Meanwhile, sterilize 7 one-pint jars and lids to hold relish.
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 ...
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.
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. Squeeze out excess water; set zucchini aside. Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot.