Keywords: canning American
Ingredients (4 pints)
- 10 cups finely chopped zucchini (2 very large or 11 regular)
- 2 cups finely chopped onions
- 1/2 cup finely chopped green pepper
- 1 cup finely chopped red bell pepper
- 1/4 cup pickling salt
- 2-1/2 cups granulated sugar
- 1-1/2 cup white vinegar
- 1-1/2 teaspoons dry mustard
- 1/2 teaspoon coarse pepper
- 2 teaspoons cornstarch
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1 tablespoon water
In large bowl, combine zucchini, onion and peppers; sprinkle with salt. Stir to distribute salt through vegetables. Let stand 1 to 2 hours, stirring every once in a while. Drain into a colander; rinse thoroughly under cold running water and drain again pressing out as much water as you can.
In large heavy saucepan, combine sugar, vinegar, mustard, celery seeds, pepper and turmeric. Bring this mixture to a boil. Add the drained and rinsed vegetables and return to boil, stirring frequently. Turn the heat down to low and simmer relish, uncovered, for 25 minutes or until vegetables are tender and sauce is thick.
In small bowl, make a slurry with the cornstarch and 1 tblsp water and mix into relish. Cook, stirring constantly until the mixture is clear, about 5 minutes. Ladle into hot, sterilized jars, leaving 1/8" headspace. Seal immediately.
Process in hot water bath for 15 minutes. Label and store in cool place.