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Zucchini Hot Dog Relish PRINT
- YIELD: 5 pints
I think I finally found something to do with all that extra zucchini! This is even good with those extra big, somewhat bitter zucchini! And it’s easy, what more could you want?
Ingredients
| 10 | C ground (or grated) zucchini |
| 4 | TBL salt |
| dash garlic salt | |
| 4 | C ground onion |
| 1 | chopped red bell pepper (I had yellow so that's what I used.) |
| 1 | chopped green bell pepper |
| 5 | C sugar |
| 1 | tsp dry mustard |
| 1 | tsp nutmeg |
| ½ | tsp pepper |
| 2 | C vinegar |
| 1 | tsp tumeric |
| 1 | tsp corn starch |
| 2 | tsp celery seed |
Directions
Soak zucchini and salts overnight. Drain & rinse well. Add remaining ingredients. Bring to a boil and simmer 30 min. While the relish is simmering, place about 5-10 lids (5 pints or 10 jam jars) in a pot with just enough water to cover. Bring to a simmer at the end of the 30 min. Pour the hot relish into hot jars & screw lids on. You can either 1) turn upside down and wait for them to seal, or 2) process in a water or steam bath for 10 min and then turn upside down and wait to seal. There should be enough acid in the relish to seal on it’s own, but process it will ensure all bacteria is killed & jars seal.
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