Zucchini and Bell Pepper Relish

Cooking Light
Zucchini and Bell Pepper RelishRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Chill this relish of zucchini, sweet onion, and bell peppers for up to 1 month.

Serves 20 (serving size: about 3 tablespoons)

Ingredients

+ Add To Shopping List
5 cups shredded zucchini (about 2 pounds)
1 cup finely chopped sweet onion
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper
1/4 cup kosher salt
2 tablespoons finely chopped seeded serrano chile
4 cups water
2 1/4 cups cider vinegar
1 cup sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon turmeric

Preparation

Hands-on: 35 Minutes
Total: 2 Hours, 45 Minutes

1. Combine first 6 ingredients in a large bowl; toss to combine. Stir in 4 cups water; refrigerate 2 hours. Remove zucchini mixture from refrigerator; drain. Rinse and drain well.

2. Place zucchini mixture in a large skillet. Stir in vinegar and remaining ingredients; bring to a boil. Cook 15 minutes or until liquid almost evaporates, stirring occasionally. Remove zucchini mixture from pan; cool completely, and refrigerate.

Created date

July 2015

Nutritional Information

Calories 63
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 14 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 102 mg
Calcium 18 mg