Sweet and Snappy Zucchini Relish - Small Batch |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too. Ingredients:
1 1/4 lbs zucchini, 4 cups finely chopped |
2 medium onions, finely chopped |
1 sweet red pepper, finely chopped |
2 tablespoons pickling salt |
1 1/4 cups granulated sugar |
3/4 cup cider vinegar |
1 teaspoon dry mustard |
1 teaspoon celery seed (not celery salt) |
1/2 teaspoon hot pepper flakes |
1/2 teaspoon turmeric |
1 tablespoon water |
2 teaspoons cornstarch |
Directions:
1. Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
2. Drain through a sieve, rinse and drain again, pressing out excess water.
3. Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
4. Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
5. Ladle into hot, sterilized jars to within 1/2 of rim. Wipe rims, add hot lids and rings.
6. Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.
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