Zucchini Relish

Canning season is now upon us and this past week I have been busy!  There are a lot of fresh vegetables that are coming in season and zucchinis are one of the first veggies out of the garden.  We were given a couple of zucchinis from someone in our church and then decided to buy a couple more.  Earlier in June we were given a jar of zucchini relish from another person in our church and it was so delicious so I decided I would make some of our own this year.  I ended up with 13 jars of the relish and its so tasty!  Here are a few pictures and the recipe is included.

First you need some zucchinis!

Then you need to shred a lot of zucchinis and cut enough onions up to keep you crying for a long while and then you need to add red & green peppers.

And adding some liquids and spices and after you process your jars in a hot water bath you get beautiful jars of zucchini relish.

Very yummy Zucchini Relish!!

And as promised here is the recipe.  I used the recipe found in Savings The Season which is a great beginners book to canning and freezing.  And if you are really lost at where to begin with canning check out my old blog post here - Canning 101.

Zucchini Relish
10 cups grated zucchini, unpeeled, with seeds removed
4 cups of chopped onions
5 tablespoons pickling salt
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups vinegar
4 cups white sugar
1 1/2 tablespoons cornstarch
1 tablespoon dry mustard
1/2 teaspoon pepper
2 teaspoons celery seed
1 tablespoon turmeric

Mix together zucchini, onions and salt.  Cover with water and let stand overnight. Drain well in the morning.
Add peppers and vinegar.  Mix together and stir in sugar, cornstarch, mustard, pepper, celery seed, and turmeric.  Put all ingredients into a large cooking pot and bring to a boil, stirring constantly.
Simmer 30 minutes, stirring occasionally.
Ladle into hot jars.  Tighten lids and process 10 minutes in boiling water bath.  Makes about 6 pints/500 ml jars.