Yield
Makes about 12 pints
Category
Course
Preparation Method
“This relish is a good way to use up some of that over-abundant zucchini you have in your garden. It can be used with meat loaf, stew, sliced meats, and even hot dogs. We serve it at dinner and cookouts. It is a favorite with our guests.” –Knoll Farm Country Inn, Waitsfield, Vermont
Ingredients
1/3 cup pickling salt
12 cups coarsely grated zucchini
2 green peppers, coarsely grated
2 sweet red peppers, chopped
4 cups coarsely grated onions
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon celery seed
1 tablespoon cornstarch
1/2 teaspoon pepper
3 cups vinegar
4-1/2 cups sugar
Instructions
In a large enamel or stainless steel pan, mix pickling salt into vegetables. Let stand overnight. Drain, rinse with cold water, and return to pan. Mix together rest of ingredients and add to vegetables. Boil 20 minutes. Pour into sterilized jars. Seal and process for 20 minutes; start counting the processing time when the water starts to boil.
Learn more about pickling here: Pickling Tips and Recipes
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Delicious mixed with cottage cheese.!
Your instructions are not step by step. We are rookies trying to learn pickling and canning.
At what point do you grate, before or after the salt water bath.
Hi, Richard. You will see that the ingredient list asks you to have 12 cups coarsely grated zucchini. The same goes for all of the other vegetables in the list. You take the vegetables from the ingredients list and add the salt.
The recipe says to pour into sterilized jars and seal
Does this recipe not have to be processed in a hot water bath? Not sure if I am missing something.
Hi, Melodie. The processing information has been added to the recipe. Thanks!
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