Recipe Details
Ingredients
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12cupsshredded zucchini
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4cupschopped onion
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5tablespoonssalt
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1tablespoondry mustard
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1 ½teaspoonscelery seed
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¾teaspoonground nutmeg
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½teaspoonground black pepper
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5cupswhite sugar
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2 ½cupsapple cider vinegar
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1mediumred bell pepper, chopped
Cooking Directions
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Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight.
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Rinse vegetables with cold water and drain well.
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Mix dry mustard, celery seed, nutmeg, and pepper together in a bowl.
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Combine sugar, vinegar, and bell pepper in a large pot with drained vegetables and spice mixture. Bring to a simmer over medium heat and cook until vegetables are tender, about 25 minutes.
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Meanwhile, inspect fourteen 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
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Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Editor’s Note:
Nutrition data for this recipe includes the full amount of pickling ingredients. The actual amount consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe134 | |
Calories34 | |
% Daily Value * | |
Total Fat 0g |
0% |
Sodium 219mg |
10% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 0g |
1% |
Protein 0g |
|
Vitamin C 2mg |
12% |
Calcium 4mg |
0% |
Iron 0mg |
1% |
Potassium 40mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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