This relish is a great substitute for pickles and is very good served alongside sautéed vegetables. It also is a wonderful hot dog topping. You can adjust the amount of pimientos depending on your personal taste.
MAKES: 5 TO 6 PINT JARS
INGREDIENTS:
- 10 cups peeled and ground zucchini (6 to 8 pounds zucchini)
- 4 cups ground onions (about 5 medium onions)
- 5 tablespoons pickling salt
- 2 1⁄2 cups cider vinegar
- 4 cups granulated sugar
- 1 jar or can (28 ounces) diced pimientos, drained
- 2 large jalapeño peppers with seeds, finely chopped
- 2 teaspoons celery seeds
- 1 teaspoon dry mustard
- 1 teaspoon ground turmeric
- 1 teaspoon ground nutmeg
- 1 teaspoon cornstarch
- 1⁄2 teaspoon freshly ground black pepper
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot, combine the zucchini, onions, and salt and stir well. Cover and let stand at room temperature overnight.
- Drain the zucchini mixture in a colander lined with a single layer of cheesecloth or in a large fine-mesh sieve. Rinse twice and drain again. Return the zucchini mixture to the pot.
- Add the vinegar, sugar, pimientos, jalapeños, celery seeds, mustard, turmeric, nutmeg, cornstarch, and black pepper to the zucchini mixture. Bring the mixture to a simmer over medium heat, then reduce the heat and simmer for 30 minutes. Remove the pot from the heat.
- Ladle the relish into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
TIP:
- To reduce the heat of this relish, remove and discard the jalapeño seeds and membranes before finely chopping.
