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Loading...| 3 lbs zucchini , seeded if necessary | |
| 3 onions | |
| 2 sweet red peppers | |
| 1/4 cup pickling salt | |
| 2 1/2 cups sugar | |
| 1 1/2 cups white vinegar | |
| 1 1/2 teaspoons dry mustard | |
| 1 teaspoon celery seed | |
| 1/4 teaspoon black pepper | |
| 1/2 teaspoon turmeric | |
| 1 tablespoon water | |
| 2 teaspoons cornstarch |
| 1. | Grate zucchini, onions, and sweet red peppers. |
| 2. | Mix with pickling salt in a bowl and leave to stand overnight. |
| 3. | Rinse and drain the mixture. |
| 4. | In a large pot, combine sugar, white vinegar, dry mustard, celery seed, black pepper, turmeric, and water. |
| 5. | Cook over medium heat until the sugar dissolves. |
| 6. | Add the zucchini mixture and bring to a boil, then simmer for 10-15 minutes. |
| 7. | In a cup, mix cornstarch with a little cold water to create a paste. |
| 8. | Add the paste to the pot, stirring constantly until the relish thickens. |
| 9. | Spoon the relish into sterilized jars, cover tightly, and store in a dark cool place for at least 2 weeks before consuming. |
Zucchini-pepper relish is delicious and flavorful.
The relish is low in fat and calories, making it a healthy addition to your meals.
The relish can be time-consuming to prepare.
It needs to be stored for at least 2 weeks before it is ready to eat.
Zucchini-pepper relish contains many beneficial nutrients such as vitamin C and fiber.
It can help improve digestion, strengthen the immune system, lower blood sugar levels, and reduce the risk of chronic diseases.
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