by Dominique Didier

This relish is great on all types of burgers, sausages, sandwiches, or use as you would any relish in a potato or egg salad. I yielded 8 pint jars from this recipe—enough for me and to share with friends.

Ingredients:

10 cups zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 teaspoon turmeric
3 cups apple cider vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed

Preparation:

Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8–10 hours.
Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can. [Note: I lined the strainer with cheesecloth and after rinsing gathered the ends to really squeeze out all the liquid—the more you squeeze out the crisper your relish will be].
Place zucchini mixture in a large stockpot and add remaining ingredients.
Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
Place in sterilized pint jars and process in a hot water bath for 15 minutes

Photo by Herbert Goetsch