Zucchini and Green Tomato Relish
Andrea Masterson
ingredients
- 4 1/2 cups finely diced zucchini
- 2 cups finely diced ground tomatoes
- 3 large red and/or yellow bell peppers, finely diced
- 1 large onion, finely diced
- 1/3 cup Kosher salt
- 3 cups cider vinegar
- 1 1/2 cups sugar
- 1 teaspoon mixed pickling spices
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon ground tumeric
- 2 cloves garlic, finely minced
directions
- 1
Put diced vegetables in a large nonreactive container with salt; gently stir to combine. Top with about 3 cups of ice cubes, cover, and let stand for 3 hours. Drain and lightly rinse.
- 2
In a large nonreactive kettle, combine the vinegar, sugar, spices, mustard seeds, tumeric, and garlic. Bring to a boil; reduce heat to medium low and simmer for 5 minutes. Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes.
- 3
Pack into sterilized jars. Wipe rims with a clean damp cloth and seal with 2-part lids. Process in a boiling water bath canner for 10 minutes.
Source: Andrea Masterson
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews