Confetti Zucchini Relish Recipe

Step 1

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.

From: Dodie Strobel of Grants Pass, OR

Things You'll Need

  • 10c Zucchini, chopped
  • 4c Onion, chopped
  • 5tb Salt
  • 1 Sweet red pepper, chopped
  • 1 Green pepper, chopped
  • 3c Sugar
  • 2tb Cornstarch
  • 1tb Turmeric
  • 2ts Dry mustard
  • 2ts Celery seed
  • 1/2ts Pepper
  • 2 1/2c Cider vinegar

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