3lbs.zucchini, unpeeled and cut into 1-inch chunks (about 6 supermarket-sized zucchini)
3mediumonions, chopped
2mediumsweet red peppers, diced
1/4cuppickling salt, *see Note 1 below for details
Brine:
2 1/2cupswhite granulated sugar, *see Note 2 below for details
1 1/2cupscider vinegar
2 1/2teaspoonsdry mustard powder
1teaspooncelery seeds
1/2teaspoonmustard seeds
1/2teaspoonturmeric
1/2teaspoonhot chili pepper flakes, *see Note 3 below for details
To finish relish:
1Tablespoonscornstarch
1Tablespoonwater
Prevent your screen from going dark
Instructions
You can chop the vegetables by hand or with a food processor. Chopping by hand allows for making a chunkier relish, while the food processor makes a finer relish.
In food processor (or by hand with a knife), process zucchini, a few pieces at a time, until mostly small pieces with a few larger pieces. Transfer to a large bowl. Add onions, red peppers and stir to combine. Sprinkle with pickling salt and stir in well. Let stand, uncovered, for 1 hour, stirring occasionally. Drain well, rinse and drain again, pressing out as much moisture as you can with a spoon or the palm of your hand. Set aside.
In large heavy-bottomed pan, combine the sugar, vinegar, mustard, celery seeds, turmeric and hot pepper flakes. Bring to boil. Add the drained vegetables. Reduce heat and simmer, stirring often, until vegetables are tender, about 15 minutes.
Mix cornstarch with water and stir into relish. Simmer, stirring, until spoon pulled across bottom leaves trail that fills in slowly, about 5 minutes.
Pack into four 2-cup sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles by running a knife through the mixture. Wipe the rims and seal with sterilized lids and rings. Boil in boiling water canner for 15 minutes to process for longer storage. If not canning in a boiling water canner, you must refrigerate the relish, where it will keep well for 2-3 months.
Notes
Note 1: Pickling salt is easily found at most grocery stores. It is highly recommended for this relish recipe, for best results. Kosher salt is an option, as long as it doesn't have anti-caking agents added. You would need to use 50% more Kosher salt, then the amount specified for pickling salt. Table salt is not recommended.Note 2: It is not recommended that you alter/reduce the amount of sugar added to the relish, as it contributes to both flavour and aids in preservation and shelf-life. Reducing the sugar could compromise the food safety of the finished relish.Note 3: The chili flakes add just a touch of heat to the relish and as written, don't make a spicy relish. If you are looking for more heat, simply increase the amount of red pepper flakes, to taste.