Category, , DifficultyBeginner

Sweet zucchini relish is a family favorite. The relish is easy to make and absolutely delicious on low carb wraps, sandwich or hamburgers and hot dogs.

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

 4 cups Zucchini (not peeled)
 2 Onions
 1 Red Bell Pepper, finely chopped
 2 tablespoons Salt
 
 3/4 cup White Vinegar
 1 1/4 cup Xylitol Sweetener
 1 teaspoon Dry Mustard
 1⁄2 teaspoon hot pepper flakes
 1/2 teaspoon Tumeric
 1/2 teaspoon Celery Seed or Dill
 2 teaspoon coconut flour, mixed with cold water

1

Blend chunks of zucchini in a food processor, until fine dice and not a puree.(4 cups)

2
3

Do the same with the onions and bell pepper.

4
5

Stir in salt, mixing thoroughly. Seal with plastic wrap and set aside overnight.

6
7

Drain through a sieve, rinse and drain again, pressing out excess water.

8
9

Once the mixture is rinsed, scoop it into a large pot and add everything from the vinegar through to the cornstarch mixed with water. Stir to mix thoroughly.

10
11

Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 Minutes.

12
13

Blend water and cornstarch; stir. Cook 5 Minutes or until liquid thickens and turns clear, stirring often.

14
15

Allow to cool slightly and spoon into clean jars, leave ample "head room" so that the relish has room to expand.

16
17

Let cool and then move to the freezer. Refrigerate once opened.

Ingredients

 4 cups Zucchini (not peeled)
 2 Onions
 1 Red Bell Pepper, finely chopped
 2 tablespoons Salt
 
 3/4 cup White Vinegar
 1 1/4 cup Xylitol Sweetener
 1 teaspoon Dry Mustard
 1⁄2 teaspoon hot pepper flakes
 1/2 teaspoon Tumeric
 1/2 teaspoon Celery Seed or Dill
 2 teaspoon coconut flour, mixed with cold water

Directions

1

Blend chunks of zucchini in a food processor, until fine dice and not a puree.(4 cups)

2
3

Do the same with the onions and bell pepper.

4
5

Stir in salt, mixing thoroughly. Seal with plastic wrap and set aside overnight.

6
7

Drain through a sieve, rinse and drain again, pressing out excess water.

8
9

Once the mixture is rinsed, scoop it into a large pot and add everything from the vinegar through to the cornstarch mixed with water. Stir to mix thoroughly.

10
11

Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 Minutes.

12
13

Blend water and cornstarch; stir. Cook 5 Minutes or until liquid thickens and turns clear, stirring often.

14
15

Allow to cool slightly and spoon into clean jars, leave ample "head room" so that the relish has room to expand.

16
17

Let cool and then move to the freezer. Refrigerate once opened.

Zucchini Relish