Zucchini Relish
Ingredients
For Brining
- 2.5 L Zucchini Grated, 10 Cups
- 750 ml Onions Grated, 3 Cups
- 4 Red Bell Peppers
- 75 ml Pickling Salt 5 Tbsp
For Relish
- 600 g Sugar 3 cups
- 750 ml Apple Cider or White Vinegar 3 Cups
- 5 ml Turmeric 1 Tsp
- 5 ml Dry Mustard 1 Tsp
- 5 ml Black Pepper 1 Tsp
- 5 ml Celery Seed 1 Tsp
Instructions
For Brining
- Remove the blossom and stem end from the zucchini. If the zucchini is large, cut it in half and scrape out the seeds with a spoon. Then cut the halves into smaller pieces that fit into your food processor. Run them through a meat grinder with a coarse disc and 2 blade impeller. Place the chopped zucchini into a large non-reactive bowl.
- Peel and quarter the onions and deseed/chop the peppers. Run them through the meat grinder. Add them to the bowl with the zucchini.
- Mix grated vegetables in a large bowl. Add salt. Let sit on counter or in refrigerator overnight.
For Relish
- Next morning, rinse the zucchini mixture well, with cold water, in a colander to remove some of the salt.
- Add to a large pot. Add remaining ingredients.
- Bring the mixture to a boil. Low boil it for about 30 minutes, until it is relish consistency.
- Pack and seal in hot jars. Refrigerate for up to 6 months or process in water bath for 20 mins for shelf stable relish.