Ingredients
The following ingredients have 9 Servings
- 10 zucchini (grated (about 10 medium))
- 4 cups onions (grated (about 3 medium))
- 5 Tbsp salt
- 2 large yellow or orange bell peppers (seeded and chopped)
- 2 small jars pimientos
- 2 1/2 cups apple cider vinegar
- 4 cups sugar
- 1 Tbsp ground nutmeg
- 1 Tbsp ground turmeric
- 1 Tbsp dry mustard
- 1 Tbsp cornstarch
- 1/2 tsp. black pepper
- 5-6 pint canning jars
Instruction
- Combine the zucchini, onions and salt; let stand overnight (cover and let stand in a cool place (70 to 75°F) for at least 12 hours).
- The next day, using a colander placed over a sink, drain the zucchini mixture (squeezing out all water). Rinse and drain again.
- To make the brine, in a large pot over medium heat, dissolve the sugar into the vinegar and spices; stir until mixed together.
- Add in the zucchini, chopped peppers and pimientos, to the brine and stir. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced and mixture is the consistency of a thick commercial relish, about 30 minutes.
- Prepare boiling water canner. Prepare jars and lids (I jar the relish in hot jars that have been run through the dishwasher).
- Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Put the lid on jar. Apply band until fit and fingertip-tight.
- Process the jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours, by pressing on the center (it should not flex when pushed down).
- Enjoy, or give away as a lovely gift!
