homemade sweet zucchini relish

Ingredients

• Servings: 12
• 10 small zucchini, ends trimmed
• 1 red bell pepper, stemmed and seeded
• 4 onions, peeled
• 3 tablespoons salt
• 4 cups white sugar
• 2 1/4 cups vinegar
• 1 teaspoon celery seed
• 1 teaspoon ground turmeric
• 1/4 cup cornstarch
• 12 half pint canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 10 hrs 50 mins


• run zucchini, red bell pepper, and onions through a meat grinder. transfer ground zucchini mixture to a large bowl; sprinkle with salt. refrigerate zucchini mixture, overnight or at least 10 hours.
• pour zucchini mixture into a large pot; add sugar, vinegar, celery seed, and turmeric. bring to a boil, stirring constantly, for 15 to 20 minutes. stir cornstarch into mixture; continue boiling until thickened, about 5 more minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.