Zucchini Relish
Here is the recipe
Ingredients
- 1 1/2 cups finely chopped onions (3 medium)
- 1/4 cup finely chopped green sweet peppers (1 medium)
- 1/4 cups finely chopped red sweet peppers (1 medium)
- 1/4 cup pickling salt
- Cold water
- 1 3/4 cup sugar
- 1 1/2 cups white vinegar
- 1/4 cup water
- 1 t. celery seeds
- 1 t. ground tumeric (I omitted)
- 1/2 t. mustard seeds
- 1-2 drops green food coloring (optional)(I omitted)
Instructions
- In a large non-reactive bowl combine zucchini, onions, and sweet peppers. Sprinkle with salt, toss gently to coat.
- Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.
- Transfer vegetables mixture to a large colander set in sink. Rinse with cold water; drain.
- In a 8 quart stainless steel, enamel or nonstick heavy pot combine sugar vinegar, the 1/4 cup water, celery seeds, turmeric, and mustard seeds.
- Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer uncovered for 3 minutes.
- Add drained vegetables mixture and if desired green food coloring. Return to boiling, reduce heat. Simmer uncovered for 10 minutes stirring occasionally.
- Ladle hot relish into hot, sterilized half-pint jars, leaving 1/2 inch headspace.
- Wipe jar rims, adjust lids. Process in boiling water bath canner for 10 minutes (starting with the canner water returns to a full rolling boil) Remove jars from canner.
- Makes 5 half pints.