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Source: Freepik

Sweet Zucchini Pickle Relish Canning Recipe

How to make easy canned zucchini relish!

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Ingredients

number of servings
16
  • 12 cups shredded zucchini Added to
  • 5 tablespoon salt Added to
  • 212 Cup white vinegar Added to
  • 6 cups crystal sugar Added to
  • 1 tablespoon mustard seed Added to
  • 1 tablespoon celery seed Added to
  • 12 tablespoon nutmeg Added to
  • 12 tablespoon turmeric Added to
  • 34 tablespoon maize starch Added to
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Directions

600 min.

Let the zucchini sit sprinkled with the salt overnight. Next day, combine all the other ingredients in a pot and bring to a boil. Then drain the zucchini, add it to this boiling mixture, lower heat and keep cooking for around half an hour. Afterwards pour into jars and sterilize. Keep on shelf or in refrigerator for up to 6 months.

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