Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sugar Free Zucchini Relish
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- #35278
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
10 cups shredded zucchini
5 cups onion
1 red pepper
1 green bell pepper
5 tablespoons pickling salt
5 cups sugar substitute (Stevia, Splenda, etc)
1 tablespoon dry mustard
1 tablespoon turmeric
2 tablespoons celery seed
1 tablespoon cornstarch
1/2 teaspoon black pepper
2 1/2 cups white vinegar
directions
Chop and mix together the zucchini, onion, and peppers. Then stir in pickling salt and let stand overnight covered in the fridge. Drain well in colander.
Add remaining ingredients. Boil for 15 minutes in open kettle. Put into sterilized 2-pint jars and hot canning lids. The heat should seal the jars.
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nutrition data
29 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per 1/4 cup. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 8, 2020
Awesome. Made quite a bit of it already. I eat it right out of the jar sometimes
July 20, 2019
i made the zucchini relish and i always give my few friends a jar just to get what they think and of course they love it so i make it every season i dont buy no relish from the store i make i love it also i give it a 5 stars
June 21, 2016
This is fabulous! I cut the recipe down considerably because I just wasn't sure about a sugar-free version of my beloved zucchini relish. I won't cut it down again. This is great! I've gone low carb and I can now go back to eating egg salad, tuna salad, ham salad, and all sorts of other things that pretty much went by the wayside because they were just too too dull and boring without relish. Thanks so much for creating this one!