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Zucchini and Bell Pepper Relish

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 35 mins
Total time 2 hrs, 45 mins
Yield

Serves 20 (serving size: about 3 tablespoons)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.