Zucchini Sweet Relish | Canning Stockpile Recipe | Garden Fresh Food | Food Security | For Jars

Today, Annie shares our favorite homemade relish recipe, with garden-fresh zucchinis. This is one of our favorite stockpile canning items we stock in our root cellar this time of year.
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Sweet Zucchini Relish Recipe:
12 cups shredded zucchini (a 3.5 pound garden zucchini)
6 cups chopped onion (around 6 medium sized onions)
1 red sweet pepper
1 green pepper
5 tablespoons salt
Chop or shred everything up and place into a large pot. Cover the mixture with water and soak it overnight in the fridge, covered.
The next day strain the water out and rinse with cold water. Then press out any remaining liquid.
Put contents back into your pot and move over to the stove top and add...
2 1/2 cups of white distilled vinegar or apple cider vinegar
6 cups sugar
1 tablespoon dry mustard
1 teaspoon ground nutmeg
3 tablespoons cornstarch
1 teaspoon turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon ground black pepper
Combine all ingredients then cook on a low boil for at least 30 minutes, uncovered.
Place into sanitized jars and water bath can for 15 minutes. Enjoy!
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