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Sauces and Condiments, Vegetarian

Loni's zucchini relish

Loni's zucchini relish
Los Angeles Times

DEAR SOS: Some friends of mine have a bumper crop of zucchini. Can you reprint your recipe for zucchini relish? JIM GOODENOUGH Canoga Park DEAR JIM: This recipe of Marion Cunningham's ran in 1997. It called for the vegetables to ... Read more

Total time: 1 hour, plus 8 hours standing | Makes 7 to 8 pints
  • 10 cups chopped zucchini (about 6 zucchini)
  • 4 cups chopped onions
  • 2 cups chopped celery
  • 2 large red bell peppers, chopped
  • 5 tablespoons salt
  • 1 tablespoon cornstarch
  • 2 1/2 cups vinegar, divided
  • 6 cups sugar
  • 1 tablespoon nutmeg
  • 1 tablespoon turmeric
  • 1/2 tablespoon pepper
  • 2 jalapenos, seeded and finely chopped
  • 6 cloves garlic, finely chopped

Step 1Combine the zucchini, onions, celery and peppers in a large glass mixing bowl. Cover with cold water and stir in the salt. Let stand at room temperature overnight. Drain and rinse 4 times in cold water.

Step 2Dissolve the cornstarch in 1/2 cup of vinegar and add to the vegetables along with the remaining 2 cups of vinegar, the sugar, nutmeg, turmeric, pepper, jalapenos and garlic.

Step 3Place the mixture in a large pot, partially cover and simmer 15 minutes.

Step 4Meanwhile, bring a large pot of water to a boil and sterilize the jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you're ready to use them.

Step 5Fill the jars with the mixture to within 1/2 inch of the top, being careful to keep the jar rim clean. Cover each jar with the flat part of the lid and tighten the ring around it.


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Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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