Zucchini Relish

Zucchini Relish

10 cups of coarsely grated zucchini

4 cups of coarsely grated onion

2 red peppers minced

3 green peppers minced

5 Tbls of pickling salt

2 1/2 cups of apple cider vinegar

5 cups of sugar

1 tsp fresh grated nutmeg (optional or to taste)

1/2 Tbls of dry mustard

1/2 Tbls of mustard seeds

1 tsp of celery seed

1 tsp of turmeric

fresh ground black pepper

Mix the vegetables with the pickling salt and let set overnight in a non-metallic container in the frig.

The next day get your canning supplies ready.

Rinse the vegetables well and drain, set aside while you make the pickling liquid.

In a large pot combine the vinegar sugar and spices. Bring this to a boil, add the vegetables and stir well, bring back to a boil and then simmer for 20 minutes.

Place relish into your canning jars and process for 10 minutes.

This make about 16 cups or 8 pints of relish.

For canning help go here.

This is the first in a series of zucchini relish recipes I am making this summer. This one is a basic relish next up I will make a HOT relish.