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Zucchini Relish

Meat.central's picture
  Zucchini 5 Pound (About 20 Medium-Sized Pieces)
  Onions 6 Large
  Salt water 1⁄2 Cup (8 tbs)
  White wine vinegar 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Dry mustard 1 Teaspoon
  Celery seed 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Pimientos 8 Ounce, drained and chopped (Measuring Around 2 Jars)

Put zucchini and onions through the medium blade of a food chopper or finely chop with a knife; mix with salt in a bowl and cover with water.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse, then drain again.
In a 5 or 6-quart pan, combine vegetables, vinegar, sugar, dry mustard, celery seed, cinnamon, nutmeg, pepper, and pimientos.
Bring quickly to boiling, stirring constantly.
Reduce heat and simmer, uncovered, for about 20 minutes or until reduced to about 6 pints.
Stir occasionally.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2095 Calories from Fat 85

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 416.4 mg17.4%

Total Carbohydrates 471 g157.2%

Dietary Fiber 64.3 g257%

Sugars 325.5 g

Protein 53 g106.3%

Vitamin A 212.2% Vitamin C 1201.6%

Calcium 102.7% Iron 126.3%

*Based on a 2000 Calorie diet

Zucchini Relish Recipe