This zesty zucchini relish is a delightful blend of spices and vibrant vegetables, perfect for enhancing your sandwiches or as a tangy dip.
Ingredients
4 cups zucchini
1 cup onion
1 tablespoon salt
2 cups sugar
2 cups vinegar
1 cup red bell pepper
1 cup green bell pepper
1/4 cup cornstarch
1 teaspoon celery seeds
1/2 teaspoon nutmeg
1/2 teaspoon turmeric
1 teaspoon black pepper
Method
Gather all the ingredients needed for the relish preparation.
In a large mixing bowl, combine grated zucchini and diced onion. Sprinkle with salt and mix with your hands. Cover the bowl and let it chill in the refrigerator overnight.
The following day, drain the zucchini and onion mixture using a colander, rinsing under cold water. Squeeze out any remaining moisture and set the zucchini aside.
In a large saucepan, mix together sugar, vinegar, chopped red and green bell peppers, and cornstarch. Add celery seeds, nutmeg, turmeric, and black pepper. Stir well, then incorporate the drained zucchini. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 30 minutes.
While the relish simmers, sterilize seven pint jars and their lids. Fill the jars with the hot relish, leaving about a quarter-inch of headspace. Seal each jar with its lid.
Prepare a large stockpot by placing a rack at the bottom and filling it halfway with boiling water. Carefully lower the jars into the pot, ensuring there's a 2-inch space between them. Add more boiling water if necessary to keep the jars submerged by at least 2 inches. Bring the water to a rolling boil, cover the pot, and process the jars for 30 minutes.
After processing, carefully remove the jars from the pot and place them on a cloth or wooden surface, allowing space for cooling. Once cooled, check the seals by pressing down on the lids; they should remain firm.
