I never in a million years would have made this if I hadn’t decided to cook all the recipes from Simply in Season. Sometimes it pays to take a chance!
FOR PRINTABLE VERSION CLICK HERE: 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
The Verdict: I LOVE Indian spices. When this was cooking, it magically transformed ho-hum zucchini into a relish that I would love to serve with my next Indian dinner.
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%
This recipe shared at Ultimate Recipe Swap
This looks delicious. I miss fall vegetables. Heck, I miss fall. It’s always hot and sunny here in Phuket. There are two seasons: rainy and sunny. We’re sitting on the transition, but near as I can tell what is available in the local market is the same. On the bright side, the local market is a farmer’s market by definition and it is open all day and much of the night every day. Win some, lose some. I’ll bookmark this for next time I find myself in the States in fall.
I think I would miss the four seasons if I moved away from the Midwest.
I have been enjoying your daily entries as you cook your way through the “Simply in Season” cookbook. I was especially interested because I was a tester for some of the recipes submitted for this cookbook. I was the tester for the Zucchini Relish. Like you, I don’t think I would have voluntarily made it–especially with the one tablespoon of nutmeg. However, I was pleasantly surprised. I had other friends sample it, who also liked it. I had a friend who had a son that liked it on hot dogs so much, he even ate hot dogs for breakfast! I gave it a good review and really hoped it would be included in the published book, and as you know, it was.
God bless you in your continued care and conservation of our food resources.
How cool is that? Thank you so much for contributing to Simply in Season – I love this cookbook, and it has touched the lives of many.
I think I will have to try this! I still have zucchini left from last week’s pick-up. Now, if only I could get that many tomatoes!!!
So great to meet you in Atlanta! Love your site!!
You too! Hope to meet you again.
Wendy,
You really have a rockin’ site here! This recipe looks delicious and I’m excited to look around your site a bit more. Especially our CSA posts. It was so great to meet you, be sure to keep in touch and hopefully we’ll meet up at another blogging event soon!
Thank you so much! I appreciate your driving us around.
Gorgeous flavors. I am loving all your recipes.
This looks AMAZING! I’m totally making this.
Looks delicious! I love Indian spices too (a recent favorite of mine) and I’ll keep this recipe for my next Indian dinner. Thanks for sharing!
This is so interesting! I’m with you- I would not have made this, but now I think I’ll give it a try…
Thanks for participating in the TGP!