Zucchini Relish

1

large red sweet pepper (chopped)

1

large green pepper (chopped)

10-12

cups

zucchini (chopped)

2-4

cups

onions (chopped)

5

Tbs

salt

2 1/4

cups

vinegar

4

cups

sugar

2

Tbs

cornstarch

1

Tbs

ground nutmeg

1

Tbs

dry mustard

1

Tbs

ground turmeric

1

tsp

celery salt (optional)

1/2

tsp

pepper (optional)

1

Combine peppers, zucchini, onions, and salt and let stand overnight. Drain and rinse twice.

2

Combine remaining ingredients in a soup pot; add drained vegetables; bring to a boil. Lower heat and simmer 10-15 minutes, stirring frequently. Ladle into hot sterilized pint jars to within 1/2 inch of top, seal with sterilized lids, and process full jars in boiling water bath for 10 minutes.

Servings: 20

Yield: 7 pints

Nutrition Facts

Serving size: 1/20 of a recipe (6.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

190.33

Calories From Fat (2%)

3.43

% Daily Value

Total Fat 0.43g

<1%

Saturated Fat 0.15g

<1%

Cholesterol 0mg

0%

Sodium 1832.16mg

76%

Potassium 282.5mg

8%

Total Carbohydrates 48.39g

16%

Fiber 1.62g

6%

Sugar 42.75g

 

Protein 1.36g

3%

Recipe Type: Canning