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.