MAKES: ABOUT TWELVE 8-OUNCE JARS OR 6 PINT JARS
INGREDIENTS:
- to 5 pounds medium zucchini, stem and blossom ends removed, coarsely chopped
- 6 to 8 large onions, peeled and quartered
- 1⁄3 cup canning salt
- 2 1⁄2 cups cider vinegar
- 4 cups granulated sugar
- 1 tablespoon ground nutmeg
- 1 tablespoon dry mustard
- 2 teaspoons celery salt or seasoned salt
- 1 teaspoon ground turmeric
- 1 red bell pepper, seeds and membranes removed, finely chopped
- 1 green bell pepper, seeds and membranes removed, finely chopped
INSTRUCTIONS:
- Process zucchini and onions in a food processor until finely chopped.
- Combine zucchini, onions, and salt in a large bowl and let stand overnight.
- Drain zucchini mixture in a colander or sieve, rinse with cold water, and press out excess liquid.
- In a stockpot, combine vinegar, sugar, nutmeg, mustard, celery salt, turmeric, and bell peppers. Bring to a boil.
- Add drained zucchini mixture to syrup and simmer for 30 minutes.
- Ladle relish into hot jars, leaving ½-inch headspace. Remove air bubbles and apply lids and screw bands.
- Process jars in a water bath canner for 10 minutes and let cool before checking seals and storing.Store jars in a cool, dry, dark place for up to 1 year.
