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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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I canât seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.Amy Martin, Bellefontaine, Ohio Ingredients:
5 cups shredded zucchini |
1 cup grated onion |
4-1/2 teaspoons salt |
1-1/2 teaspoons cornstarch |
1-1/2 teaspoons ground mustard |
1-1/2 teaspoons ground turmeric |
1 teaspoon celery seed |
3/4 teaspoon pepper |
3/4 cup white vinegar |
1/2 cup finely chopped sweet red pepper |
4-1/2 teaspoons chopped seeded jalapeno pepper |
1-1/4 teaspoons chopped seeded habanero pepper |
Directions:
1. In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain.
2. In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving. Yield: 3 cups.
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