- Recipes
- Current Page
Back to the overview
zuchinni relish -canned
By apanda
July 24, 2009
688
6
2
Ingredients
6 c. seeded diced zuchinni
6 c. seeded diced cucumber
2 lg. onion diced
1 t. tumeric
1 t. mustard seed
1 t. celery seed
2 sprigs fresh dill
3/4 c. canning salt
6 c. vinager
2 c. sugar (sub the appropriate amount of Splenda for sugar if desired)*haven't tried this before
8 c. water
4 c. ice cubes
Directions
In a lorge non reactive bowl, combine vegetables, water, ice and salt. Let stand for 4 hours. Drain and re cover with fresh water and ice for 1 hr. Drain well.
Combine spices, vinager and sugar in non reactive pan and bring to a boil. Pour the vinager syrup over vegetables and refridgerate for 12 hours.
Heat mixture to boiling and ladel into sterile jars with 1/2 in headspace. Cap and seal.
Process 10 min in boiling water bath. Adjust for altitude if necessary.
Likes
Track
Nutritional Facts
- Servings
- 1
Advertisement
Advertisement
Comments (6 comments)
Add your commentAvera,
I taught myself to can using the blue "Ball Canning Book". You can buy anywhere that sells canning supplies, which is most stores this time of year. It is very easy. I grew up watching my mom and grandma can when I was little. It's so nice to have fresh -from -the- garden treats in the middle of winter. You are a smart lady. You can do it. :)
P.S. when I was a kid, we never ate store bought relish. It was always mom's homemade zuchinnie or green tomato relish. So yummy!
Avera, check with your County Extention Agency… they have canning classes sometimes… you can borrow all the equipment from them too if you get on the borrow list… It's really simple… you can buy any number of how to can books that explains it step by step…Especially the Blue Ball canning book… Think it is posted on this site in Book Club… you CAN do it… hugs, Jocelyn
This sounds too good to be true. Please come to my house and teach me how to can. That is something that I have never done. Maybe I'll just fix it and eat it.
thank you from the bottom to the top of my pantry… yummm grateful, Jocelyn
This was my grandmothers recipe. She used to make relish out of zuchinnis and also from green tomatoes at the end of the season…all those tomatoes that got picked before the frost and werent ripe yet.
We have zucchini's comming from everywhere. Thanks for sharing. This one I will try. It sounds good to me already and I haven't even made it…
Debe