Zucchini Salsa (Canned) Recipe

Name: Zucchini Salsa (Canned)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 -24 cups zucchini, chopped fine; 8 medium sweet white onions, chopped fine; 2 green bell peppers, chopped fine (remove veins and seeds); 2 red bell peppers, chopped fine (remove veins and seeds); 10 -12 small jalapeno peppers, chopped fine with seeds; 3 -4 banana peppers, chopped fine with seeds; 2 tablespoons minced garlic; 1/2 cup pickling salt; 2 tablespoons pickling salt; 4 tablespoons dry mustard; 2 tablespoons garlic powder; 2 tablespoons cumin; 4 cups white vinegar; 2 cups brown sugar; 2 tablespoons red pepper flakes; 2 teaspoons ground black pepper; 6 -8 cups chopped ripe tomatoes; 24 ounces tomato paste

Servings: persons

18 -24 cups zucchini, chopped fine
8 medium sweet white onions, chopped fine
2 green bell peppers, chopped fine (remove veins and seeds)
2 red bell peppers, chopped fine (remove veins and seeds)
10 -12 small jalapeno peppers, chopped fine with seeds
3 -4 banana peppers, chopped fine with seeds
2 tablespoons minced garlic
1/2 cup pickling salt
2 tablespoons pickling salt
4 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons cumin
4 cups white vinegar
2 cups brown sugar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper
6 -8 cups chopped ripe tomatoes
24 ounces tomato paste

1
Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
2
CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
3
Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

855

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 18 -24 cups zucchini, chopped fine, 8 medium sweet white onions, chopped fine, 2 green bell peppers, chopped fine (remove veins and seeds), 2 red bell peppers, chopped fine (remove veins and seeds), and more.

Yes, Zucchini Salsa (Canned) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zucchini Salsa (Canned)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions