Recipe Wednesday - Canning Zucchini Relish

Posted by Judy Taylor on

If you are like me, this time of the year I have an abundance of squash out of my garden. It's amazing how many squash one plant can produce. So if you have more zucchini squash than you can eat, how about canning it into a delicious hot dog relish. And here in the south, we also eat this relish with brown beans. Very simple canning recipe for the beginner canner or if you have been canning for years. Enjoy! 

INGREDIENTS: 2 quarts chopped zucchini
4 cups chopped onion
2 or 3 chopped bell peppers (you can make one of them red for color if you choose)
1 or 2 cups chopped carrots
3 cups white vinegar
4 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed

DIRECTIONS: Chop all vegetables into big pan and sprinkle 1/4 cup salt over the top of vegetables. Cover with ice and let stand for two hours. After two hours, drain, and add to the vinegar mixture.

Place mixture on the stove and bring it to a boil. Fill hot sterilized pint canning jars with hot relish mixture and fill to 1/2" from top. Wipe jar rims clean and seal with NEW canning lids and bands.

Place jars in hot water bath canner and cover with water. Bring water to a boil and then process the jars for 10 minutes in the boiling water. Remove canner from heat and lift jars out of water with jar lifter and place on towel to cool for 24 hours before storing.

When jars are cooled, using a magic marker, write the date and contents on the lid and store.

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