Loni's zucchini relish
Loni's zucchini relish
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, plus 8 hours standing | Makes 7 to 8 pints
10 cups chopped zucchini (about 6 zucchini) 4 cups chopped onions 2 cups chopped celery 2 large red bell peppers, chopped 5 tablespoons salt 1 tablespoon cornstarch 2 1/2 cups vinegar, divided 6 cups sugar 1 tablespoon nutmeg 1 tablespoon turmeric 1/2 tablespoon pepper 2 jalapenos, seeded and finely chopped 6 cloves garlic, finely chopped

Step 1 Combine the zucchini, onions, celery and peppers in a large glass mixing bowl. Cover with cold water and stir in the salt. Let stand at room temperature overnight. Drain and rinse 4 times in cold water.

Step 2 Dissolve the cornstarch in 1/2 cup of vinegar and add to the vegetables along with the remaining 2 cups of vinegar, the sugar, nutmeg, turmeric, pepper, jalapenos and garlic.

Step 3Place the mixture in a large pot, partially cover and simmer 15 minutes.

Step 4Meanwhile, bring a large pot of water to a boil and sterilize the jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you're ready to use them.

Step 5Fill the jars with the mixture to within 1/2 inch of the top, being careful to keep the jar rim clean. Cover each jar with the flat part of the lid and tighten the ring around it.

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