quiltys41 Posted July 5, 2008 Share Posted July 5, 2008 Zucchini Sweet Relish 2 quarts shredded zucchini 1 large onion, chopped fine 1 large green pepper, shredded 1/4 C. salt 7 C. sugar 2 TBS celery seed 2 TBS mustard seed 1 quart cider vinegar Combine zucchini, onion, and green pepper in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine sugar, spices and vinegar in a large saucepot. Bring to a boil. Add drained veggies; simmer 10 minutes. Pack into hot jars leaving 1" head space. Adjust lids. Process 10 minutes in boiling water canner. Makes 6 pints. DH has been eating this for 3 years before he ever noticed that I made it with zucchini and not cukes lol. He thought I had been making it with cukes just like the store bought all this time. Snicker...no one will ever know they are getting squash in their diet this way. Q Link to comment
TractorDiva Posted July 5, 2008 Share Posted July 5, 2008 Noob question here: Is the reason you can use a water bath with these vegetables because of the acid you add via the vinegar? So technically, I could make any-other-vegetable relish and do the same? We like corn relish... If so, I can do this! Link to comment
quiltys41 Posted July 5, 2008 Author Share Posted July 5, 2008 You got it Laura! It's the vinegar that gives it the acid so that you can water bath it...here are a couple of links to some corn relish recipes... http://b.casalemedia.com/V2/62138/130824/i...rn_relish.phtml http://momskitchencooking.blogspot.com/200...orn-relish.html I just googled water bath corn relish and a bunch of them came up...happy canning! Q Link to comment
TractorDiva Posted July 6, 2008 Share Posted July 6, 2008 Thank you! I can't wait to get started...I have zucchini now, but corn will be here soon. Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.