Email to Filus1217      

Zucchini & Bell Pepper Relish

Source of Recipe

.
Zucchini & Bell Pepper Relish

Myrecipes.com
Cooking Light - September 2015 - Laura Zapalowski,
Serves 20 (serving size: about 3 tablespoons)
Hands-on: 35 Minutes - Chill at least 2 hours - Total: 2 Hours, 45 Minutes

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 (necessary for brining)
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:
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.

One (3 Tablespoon) serving equals: 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; Sodium 102 mg