Ingredients
Units
Scale
- 10 cups finely chopped zucchini (use a food processor-your hands will thank you)
- 4 cups finely chopped onion
- 1 green bell pepper and 1 red bell pepper, finely chopped
- 5 tablespoons sea salt
- 1 tablespoon cornstarch
- 2 1/2 cups distilled white vinegar
- 4 1/2 cups sugar
- 1 large cayenne pepper seeded and finely chopped
- 1 tablespoon freshly grated nutmeg
- 1 tablespoon dry mustard powder
- 1 tablespoon ground turmeric
- 2 teaspoons celery salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine the zucchini, onions and green and red bell peppers in a large bowl. Sprinkle with the salt and toss to mix well. Let stand overnight.
- Drain the vegetables. Rinse thoroughly with cold tap water. Drain again. Transfer to a large saucepan.
- Dissolve the cornstarch in the white vinegar and add it to the vegetables along with sugar, chili, nutmeg, mustard powder, turmeric, celery salt and black pepper. Stir well and bring to a boil stirring to dissolve the sugar then decrease the heat and simmer for 30-45 minutes, until thick, stirring occasionally.
- Pack the hot relish in clean, hot 1 pint canning jars, leaving ½ inch head space.
- Process in a boiling water bath for 10 minutes according the direction in the ball Blue book (or any other up-to-date canning guide. Let sit undisturbed for 12 hours. Store in a cool, dry place.)