Bright Zucchini Pickle Relish

1. 1

   Toss the zucchini and onion with the salt in a large bowl. Cover and refrigerate for 8 hours to overnight.

2. 2

   Rinse the vegetables with cold water and drain thoroughly.

3. 3

   Stir the dry mustard, celery seed, nutmeg, and pepper together in a bowl.

4. 4

   Combine the sugar, vinegar, and bell pepper in a large pot with the drained vegetables and the spice mixture. Bring to a simmer over medium heat and cook until the vegetables are tender, about 25 minutes.

5. 5

   Meanwhile, check fourteen 1/2-pint jars for cracks and the rings for rust, discarding any defective ones. Keep them immersed in simmering water until the relish is ready. Wash new, unused lids and rings in warm, soapy water.

6. 6

   Pack the vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the inside of each jar to release any air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw the rings on tightly.

7. 7

   Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 25 minutes.

8. 8

   Lift the jars out of the stockpot and let them rest, spaced several inches apart, for 12 to 24 hours. Press the center of each lid to confirm it does not move up or down. Remove the rings for storage and keep the jars in a cool, dark place.

• Calories 35.53 kcal Low Source
• Protein 0.32 g Low Source
• Carbs 8.88 g Moderate
• Total Fat 0.05 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 9.1 mg Low Source
• Fiber 0.4 g Low Source
• Sugar 7.91 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 6.35 mg Low Source
• Iron 0.14 mg Low Source
• Potassium 61.75 mg Low Source
• Vitamin A 3.13 mcg_rae Low Source
• Vitamin C 2.12 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Celery
• Onions 🧅