Zucchini Confetti Relish Recipe

This is my family's favorite relish recipe! It tastes wonderful on hot dogs, hamburgers, brats or added to thousand island dressing, etc. I keep the sugar to a minimum and do not add gluten as a thickening agent. I hope you enjoy it as much as we do. It is a great way to use up a ton of zucchini!!

Ingredients: I either grow my own organic food and spices or buy it, depending on my weather conditions. If you don't have access to organic food then I would suggest peeling it and if it is a root vegetable cutting a couple of inches off the top and bottom to minimize the absorption of pesticides into your body.

• 12 cups of shredded zucchini (preferably organic, if not peel the skin off)
• 4 cups of chopped yellow onions
• 5 tablespoons of canning salt
  1. Place the shredded zucchini in a large bowl NOT plastic or metal, preferably glass or ceramic, with the onions and massage the canning salt into the vegetables and cover with a towel and refrigerate overnight.
  2. In the morning drain, rinse well, and squeeze out the excess water and set aside.
• 1 red bell pepper - cut up in small pieces
• 1 yellow bell pepper - cut up in small pieces
• 4 cups of sugar (I wouldn't go any lower if you are canning the relish)
• 4-6 finely chopped and seeded jalapenos (If you want more heat leave a couple of the jalapenos with the ribs and seeds intact when you chop it.)
• 2 - 1/2 cups of white vinegar
• 3/4 teaspoon of ground nutmeg
• 3/4 teaspoon of ground turmeric
• 2 teaspoons of celery seed
• 3/4 teaspoon of black pepper

Add all the above into a large stainless steel or enamel cast iron pot plus your zucchini and onions you set aside and bring to a boil then turn down to a simmer for 30 minutes. You want a little liquid but not too much so it isn't runny when you use it.

Sterilize 8 - one pint jars and lids and then pack in the relish into the sterilized jars leaving a 1/2 inch head space from the top of the jar. Make sure the rim is clean and then put on the lid and screw down.

You want your canning pot ready with boiling water then place the jars in the rack and lower the rack and jars down into the pot. Make sure the top of your jars are covered by three inches of water. Bring to a full boil, cover and process for thirty minutes.

Remove the lid and let the jars sit for five minutes. Then using your canning tongs remove the jars to a towel on the counter so they aren't touching and let cool. After they are cool make sure each lid is depressed and doesn't pop up and down, if it does put it in the fridge and use up and enjoy!

View my cooking show on my YouTube Channel where I show you how to make this delicious recipe as well as some helpful tips and tricks!

For more recipes check out allrecipes.com/cook/highprairielife

​© High Prairie Life 2017