Relish may be kept in refrigerator for up to 1 week. Nutrition Facts 1/4 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 288mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.

Trim and cut the zucchini, onions and peppers into a one-fourth-inch dice and toss in a colander with the 3 tablespoons kosher salt. Set the vegetables aside for 2 hours to allow the salt to draw ...

When life gives you very large zucchini, make a tasty relish. Published: ; Aug. 11, 2009, 4:02 a.m.

Packed with vibrant bell peppers, sweet onions, and a balanced blend of vinegar, sugar, and spices—it’s a fresh, tangy, ...

1. Mix zucchini, onions, green peppers, red pepper and salt in large nonaluminum bowl. Refrigerate covered, stirring occasionally, for 24 hours. 2. Transfer zucchini mixture to a strainer. Rinse ...

One of my favorite family recipes is a surprising take on a classic American condiment — homemade relish made not with cucumbers, but zucchinis instead. Zucchini Relish is tart and sweet like ...

In 2013, she upped production to 2,100, 8 ounce jars of the sweet batch, along with 1,900 jars of the Sweet & Hot Zucchini Relish. Since adding the latest product to her lineup, she produced 1,900 ...

Dissolve 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.