Zucchini Relish

You will be a big hit at a summer barbecue with this zucchini relish! This relish is sweet, but you can make it spicier by adding more red pepper flakes.

MAKES: ABOUT SEVEN 8 – OUNCE JARS OR 3 TO 4 PINT JARS

INGREDIENTS:

• 4 medium zucchini, stem and blossom ends removed, finely chopped
• 2 medium onions, finely chopped
• 1⁄2 medium red bell pepper, seeds and membranes removed, finely chopped
• 1⁄2 medium green bell pepper, seeds and membranes removed, finely chopped
• 3 tablespoons pickling salt
• 1 cup granulated sugar
• 3⁄4 cup cider vinegar
• 1 teaspoon dry mustard
• 1 teaspoon celery seeds
• 1⁄2 teaspoon crushed red pepper flakes
• 1 tablespoon water
• 2 teaspoons cornstarch

INSTRUCTIONS:

1. In a large bowl, combine the zucchini, onions, and bell peppers and toss until evenly blended. Sprinkle with the salt and stir well. Let stand for 1 hour, stirring occasionally.
2. Drain the vegetables in a colander lined with a single layer of cheesecloth or in a large fine-mesh sieve. Rinse well and drain again, pressing out the excess liquid. Use a paper towel to extract extra water, if necessary.
3. In an 8-quart stainless steel or enamel stockpot, combine the drained vegetables, sugar, vinegar, mustard, celery seeds, and red pepper flakes. Bring the mixture to a boil over high heat, then reduce the heat and boil gently, uncovered, stirring frequently, for 15 minutes, or until the vegetables are tender.
4. In a small bowl, blend the water and cornstarch until smooth. Stir the cornstarch mixture into the vegetables. Cook, stirring frequently, until the liquid turns translucent and thickens, about 5 minutes. Remove the pot from the heat.
5. 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.
6. Process 8-ounce jars in a water bath canner for 10 minutes; pint jars for 15 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.

SERVING SUGGESTION:

• This relish is great in deviled eggs, on hot dogs, or on top of grilled chicken.