Ingredients
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5 cup finely chopped zucchini (about 4 medium)
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1 ½ cup finely chopped onion (3 medium)
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¾ cup finely chopped green sweet pepper (1 medium)
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¾ cup finely chopped red sweet pepper (1 medium)
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¼ cup pickling salt
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1 ¾ cup sugar
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1 ½ cup white vinegar
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¼ cup water
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1 teaspoon celery seeds
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1 teaspoon ground turmeric
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½ teaspoon mustard seeds
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1 - 2 drops green food coloring (optional)
Directions
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In a large nonmetal bowl combine zucchini, onion, and sweet pepper. Sprinkle the pickling salt over vegetables. Pour enough water (about 4 cups) over to cover vegetables. Cover; let stand for 3 hours. Transfer to a colander; rinse and drain well.
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In a 8-or-10-quart pot combine sugar, vinegar, the 1/4 cup water, the celery seeds, turmeric, and mustard seeds. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in drained vegetables and, if desired, green food coloring. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
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Ladle relish into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Remove any air bubbles by sliding a nonmetallic utensil down the side of the jar; wipe rims and adjust lids. Process jars in a boiling water canner for 10 minutes (start timing when water begins to boil.) Remove jars; cool on wire rack.
Nutrition Facts (per serving)
| 21 | Calories |
| 5g | Carbs |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 80 | |
| Calories 21 | |
| % Daily Value * | |
| Sodium 350mg | 15% |
| Total Carbohydrate 5g | 2% |
| Total Sugars 5g | |
| Vitamin C 4.1mg | 5% |
| Potassium 30mg | 1% |
| Folate, total 4mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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