easy zucchini relish

Ingredients

• Servings: 14
• 12 cups shredded zucchini
• 4 cups chopped onion
• 5 tablespoons salt
• 1 tablespoon dry mustard
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 2 1/2 cups apple vinegar
• 5 cups white sugar
• 1 red bell pepper, chopped
• 14 half pint canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 8 hrs 45 mins


• toss zucchini and onion with salt in a large bowl. refrigerate overnight to drain. rinse vegetables with cold water and drain well.
• mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. simmer until vegetables are tender, about 25 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the vegetables 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 over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 25 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).