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This is a favorite condiment in my house and at Michael's softball team barbeques. It's the perfect thing to make when you have a glut of zucchini in your garden transforming pounds of veggies into a zesty, slightly sweet topping for burgers and hot dogs.
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Zucchini Relish
June 17, 2012
30 min or less active, appetizer, condiment, gluten-free, misc, summer, vegan
This is a favorite condiment in my house and at Michael's softball team barbeques. It's the perfect thing to make when you have a glut of zucchini in your garden transforming pounds of veggies into a zesty, slightly sweet topping for burgers and hot dogs.Information
Servings: 2 Tbsp per serving; makes 10 cups
Time: About 20 minutes active; 30 minutes total plus salting overnight and canning
Price: About $18.65 total; $0.25 per serving
Nutrition (per serving):
Calories: 21.3
Protein: 0.33g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 5.5g
Fiber: 0.4g
Sodium: 88.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 3 lbs zucchini, shredded, unpeeled
- 3 onions, diced
- 3 sweet peppers, diced
- 1/4 lb mixed hot peppers, diced
- 1/3 cup salt
- 3 cups vinegar
- 1 1/2 cups sugar
- 1/2 Tbsp celery salt
- 1/2 Tbsp ground mustard
- 1 tsp ground nutmeg
- 1 tsp turmeric
- 1/2 tsp black pepper
Preparation
- In a large non-metal bowl, combine zucchini, onions, all peppers and salt. Mix well, cover and refrigerate overnight.
- The next day turn veggies out into a colander and squeeze as much water out as possible.
- Meanwhile in a large pot, heat the remaining ingredients over medium heat until boiling. Add veggie mixture and stir to coat. Heat 10 minutes, then can according these instructions following steps #6-9, or just refrigerate until cool and serve. If you are not canning, keep the relish refrigerated and use within a month.
