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Zucchini Hot Dog Relish

This zucchini hot dog relish is absolutely delicious!
Prep Time8 hours 15 minutes
Cook Time40 minutes
Total Time8 hours 55 minutes
Course: America's Best 4th of July Desserts, Recipes and Sides
Keyword: canned, condiments, relish, sides, zucchini
Servings: 80
Author: Sweet Basil

Ingredients

  • 10 Cups Zucchini ground or grated
  • 4 Tablespoons Salt
  • Dash Garlic Salt
  • 4 Cups Ground Onion
  • 1 Red Bell Pepper chopped, I had yellow so that's what I used.
  • 1 Green Bell Pepper chopped
  • 5 Cups Sugar
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Pepper
  • 2 Cup Vinegar
  • 1 teaspoon Turmeric
  • 1 teaspoon Corn Starch
  • 2 teaspoon Celery Seed
US Customary - Metric

Instructions

  • Soak zucchini and salts overnight.
    10 Cups Zucchini, 4 Tablespoons Salt
  • Drain & rinse well.
  • Add remaining ingredients.
    Dash Garlic Salt, 4 Cups Ground Onion, 1 Red Bell Pepper, 1 Green Bell Pepper, 5 Cups Sugar, 1 teaspoon Dry Mustard, 1 teaspoon Nutmeg, 1/2 teaspoon Pepper, 2 Cup Vinegar, 1 teaspoon Turmeric, 1 teaspoon Corn Starch, 2 teaspoon Celery Seed
  • Bring to a boil and simmer 30 min.
  • While the relish is simmering, place about 5-10 lids (5 pints or 10 jam jars) in a pot with just enough water to cover.
  • Bring to a simmer at the end of the 30 min.
  • Pour the hot relish into hot jars & screw lids on.
  • You can either 1) turn upside down and wait for them to seal, or 2) process in a water or steam bath for 10 min and then turn upside down and wait to seal. There should be enough acid in the relish to seal on it's own, but process it will ensure all bacteria is killed & jars seal.

Notes

relish will keep for 12-18 months

Nutrition

Serving: 2Tablespoons | Calories: 174kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 198mg | Fiber: 3g | Sugar: 13g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg