Hot Zucchini Relish Recipe #376966
a friend on mine gave me this recipe and my family fell in love with it...have entered in Titus County Fair, 3 times and received Best in Class and Best in Show all 3 times. I like to use the different color bell peppers it adds to the beautiful colors in this relish
1½ hours | 1 hour prep
7 -8 pints
- 10 cups zucchini
- 4 bell peppers
- 4 onions
- 8 hot peppers
- 5 tablespoons canning salt
- 1 quart vinegar
- 4 cups sugar
- 1 teaspoon cornstarch
- 1 teaspoon nutmeg
- 1 teaspoon turmeric
- 1 teaspoon dry mustard
- with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
- next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
- when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.
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5 stars