Sun 22 Aug 2010
We grew lots of zucchini this year, so my husband Bill made two batches of this delicious relish. We’ve been making it for years; it’s great with hot dogs and hamburgers, of course, but I love it with cold chicken (and have been known to eat it on crackers). It takes 3-4 hours to make, but the time invested is well worth having this condiment on hand. Added bonus: There are no additives or preservatives in these ingredients.
3 lbs zucchini, finely chopped (about 9)
3 onions, finely chopped
2 sweet red peppers, seeded and finely chopped
¼ cup pickling salt
2 ½ cups granulated sugar
1 ½ cups white vinegar
1 ½ tsp dry mustard
1 tsp celery seeds
½ tsp coarsely ground pepper
½ tsp turmeric
1 tbsp water
2 tsp cornstarch
In large bowl, combine zucchini, onions and red peppers; sprinkle with salt and stir to blend. Let stand 1 hour, stirring occasionally. Drain in large sieve. Rinse thoroughly under cold running water; drain again, pressing out excess moisture.
In large heavy saucepan, combine sugar, vinegar, mustard, celery seeds, pepper and turmeric; bring to boil. Add drained vegetables and return to boil, stirring frequently.
Reduce heat and simmer, uncovered and stirring occasionally, for 15 minutes or until vegetables are tender and liquid has thickened.
Combine water with cornstarch; stir into relish. Cook, stirring, for 5 minutes or until liquid clears and thickens.
Pour into hot, sterilized canning jars, leaving ½ -inch headspace. Seal with prepared lids and screw on bands. Process in boiling water bath for 10 minutes. Makes 8 cups.
From Canadian Living