This casserole of squash creates a delicious, creamy vegetable side dish. If you’d rather, you can substitute stuffing mix for the bread crumbs. When used as leftovers the next day, it tastes even better.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 9 hrs |
| Total Time: | 10 hrs 45 mins |
| Servings: | 64 |
| Yield: | 6 pints |
Ingredients
- 10 cups chopped zucchini
- 4 cups chopped onion
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ¼ cup kosher salt
- 4 cups white sugar
- 2 ½ cups cider vinegar
- 1 tablespoon cornstarch
- 2 teaspoons celery seed
- 1 teaspoon ground turmeric
- 6 half pint canning jars with lids and rings
Instructions
- Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
- Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Reviews
I have made for more than a few years now. I give as gifts people love it. My favorite
This is our go-to relish. I’ve been making it for several years now and love it on sandwiches. Always try to make at least a couple of batches a year. I use half pint jars as there’s only 2 of us in the house and process for 15 minutes to seal.
Everyone loves this recipe
I made it according to the recipe and it was DELISH! I put it on everything; egg salad, tuna fish, pork chops, salmon! I may try some of the various suggestions in the next ho round, maybe not. It is hard to mess with success!
It is delicious! I used jalapeño and Mama Lil’s hot pepper Instead of the yellow pepper and it was a wonderful kick but not overwhelming Also only used 2 cups of sugar and it was PLENTY SWEET.
I used jalapeño do give it a kick ..and backed off on the sugar …and use pickling spice …. easy and amazing
made it looks and smells yummy cant wait to have some
Delicious as written. Made in the amount written and came out with 12 – 1/2 pint jars.
Made this today as I had an abundance of zukes! I only did 3 cups of sugar per batch and it turned out great!
I doubled the amount of sweet peppers and used all red for a zippy colour. I also doubled the recipe and it made 27 half-pints. Good thing I have a super gigantic canner and had extra lids and rings on hand. This tastes just like the relish my mom used to make in 1965. Quite sweet with a nice tangy finish. Delish with salty meats and I even tried it with tamari-marinated tofu fried in olive oil. Bliss…
This recipe is a keeper! My husband and his co-workers loved it and want more!!! Guess what I’m doing today????….
I don’t ever want store-bought relish again!
Used the basic recipe with small alterations. Added a couple of apples and tomatoes that were getting close to use by date and swapped tumeric for curry powder and added some chilli powder for oomph. I prefer smooth relish, so I use my stick blender to break down the lumps after 20 minutes of simmering. Tip: Wash and rinse jars and place in oven at 100 deg C for minimum 15 minutes. Bottle straight to jars as you remove them from the oven.
Very good but I added pickling spices instead of just celery seed and turmeric. Liked it better . I use this to make my tartar sauce. My family likes better than bought tartar sauce. Gloria
Amazing flavor. Just the right amount of sour and sweetness. We added just a little bit more of colored peppers (had a half of one from other recipe from Allrecipes. I’m loving this recipe source.
Made as directed, only processed for 10 minutes in a water bath as suggested by the Ball Blue Book for canning.
I am making more
I cut this down by A LOT! I used only peppers instead of zucchini mix and I left out the ground turmeric. My whole family loves it!
Turned out very well, also added nutmeg and black pepper.
This recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended