Print

Zippy Zucchini Relish

Yield: 6 x half-litre (US pint) jars

Course Condiments
Cuisine American
Keyword Relish, Zucchini
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 6 x half-litre (US pint) jars
Calories 31 kcal

Ingredients

  • 2 kg zucchini (grated. 12 cups / 4.5 lbs)
  • 600 g onion (chopped. 4 cups. Measurements done after peeling, chopping. About 4 to 5 medium-large onions)
  • 300 g red bell pepper (chopped. 2 cups. Measurements done after seeding, chopping. 2 large)
  • 150 g green bell pepper (chopped. 1 cup. Measurements done after seeding, chopping. 1 large)
  • 1 hot pepper (chopped. Large, with seeds)
  • 125 g pickling salt (1/3 cup / 4 oz)
  • 1 tablespoon nutmeg (ground)
  • 1 tablespoon turmeric
  • 1 stick cinnamon (10 cm / 4 inch. Optional)
  • 500 g sugar (white. 2 1/2 cups / 1 1/4 lbs) OR 3 teaspoons liquid stevia
  • 625 ml white vinegar (5% acidity or higher. 2 1/2 cups / 20 oz)
  • 4 tablespoons prepared horseradish
Metric - US Customary

Instructions

  1. Put prepped veg in a large bowl. Sprinkle with salt OR salt sub, toss gently.
  2. Let stand 12 hours in fridge, then drain.
  3. Put veg in a large pot about 8 litres (8 US quarts) in size.
  4. Add all the remaining ingredients except the ginger.
  5. Stir well, bring to a boil, then lower to a simmer for 50 minutes or until thickened.
  6. Discard the cinnamon stick and stir in the ginger.
  7. Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  8. Leave 2 cm (1/2 inch) headspace.
  9. Debubble, adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Process in a water bath or steam canner.
  13. Process 10 minutes for quarter-litre (1/2 US pint); 15 minutes for half-litre (US pint). Increase time as needed for your altitude.
  14. Best after at least a month of jar time.