This is a deliciously tangy and colourful relish.   It is the go-to condiment for hot dogs, burgers and any cold or cured meat that could do with a little relish.   It is simple to make.  You simply chop your vegetables and add them to the vinegar spice mixture.  This is a brilliant way to use those larger zucchinis you discover hiding under their giant leaves.







: Condiment
: 3 2-cup jars
A tangy and colourful relish for hot dogs, burgers and any cold or cured meat that can do with a little relish
  • 9 cups (2,25 L) unpeeled finely chopped zucchini (8 to 10 medium 3 lb/l.5 kg)
  • 3 large onions, finely chopped
  • 2 large sweet red peppers, finely chopped
  • ¼ cup (60 ml) coarse pickling salt or sea salt with no additives
  • 2½ cups (625 mL) granulated sugar
  • 1½ cups (375 mL) cider or white pickling vinegar
  • 2 tsp (10 mL) dry mustard
  • 1 tsp (5 mL) celery seeds
  • ½ tsp (2 mL) freshly ground black pepper
  • ½ tsp (2 mL) turmeric
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) water
  1. In a large bowl, stir together the zucchini, onions, red peppers and salt. Let stand at room temperature for l hour, stirring occasionally.
  2. Drain in a large sieve.
  3. Rinse in a large bowl of cold water; drain again, pressing out the moisture.
  4. In a large heavy-bottomed saucepan or Dutch oven, combine the sugar, vinegar, mustard, celery seeds, pepper and turmeric; bring to a boil.
  5. Add the drained vegetables; bring back to a boil, stirring often.
  6. Reduce the heat and simmer, stirring often, until the vegetables are tender and the liquid is slightly syrupy, about 15 minutes.
  7. In a small bowl, stir together the cornstarch and water until the cornstarch is dissolved; stir into the relish.
  8. Simmer, stirring, until the liquid clears and thickens, about 5 minutes.
  9. Pour into hot preserving jars, leaving ½ inch (1.125 cm) headspace. Seal with prepared discs and rings.
  10. Boil in a boiling-water canner for 15 minutes.
  11. Remove jars and let cool on a rack or toweling.


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