Zucchini Relish

Prep 15 m
Cook 15 m
Chill overnight



  1. 1 of 4 Trim ends off zucchini, squash, onion, peppers, carrots and hot peppers. Cut into 2-inch pieces. In batches, pulse in a food processor until vegetables are coarsely chopped.
  2. 2 of 4 Place chopped vegetables in a large heavy-bottomed pot. Stir in vinegar, sugar, salt and curry powder. Bring to a simmer over high heat. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
  3. 3 of 4 Allow to cool slightly before spooning into clean glass containers. Cool completely, then cover tightly.
  4. 4 of 4 Refrigerate overnight to meld flavors. Refrigerate for up to 2 weeks or freeze for up to 1 month. Makes 9 cups.
Nutrition Information for Zucchini Relish
Servings Per Recipe:
Per Serving: 0 g sat. fat, 49 mg sodium, 0 g fiber, 0 g Fat, total, 0 mg chol., 0 g pro., 6 kcal cal., 2 g carb.
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Printed from FamilyCircle.com 07/19/2019