Tangy Zuc & Cuc Relish
Servings: 4 500ml Mason JarsPrint
Ingredients
5 cups shredded zucchini
5 cups shredded cucumber
3 cups onion, diced (I used sweet onion)
2 large red bell pepper, diced
5 tablespoons salt
2 cups white vinegar
1 cup apple cider vinegar
1/2 cup sugar
4 garlic cloves, minced
2 teaspoons dill seed
2 teaspoons dried mustard
1 teaspoon celery seed
1 teaspoon turmeric
1 tablespoon cornstarch
Directions
Grate, finely dice or shred zucchini and cucumber in a food processor. I used the medium shredding blade on my Kitchenaid processor. If larger fruit, remove seeds and hard skin.
Place in a large bowl and sprinkle with salt. Stir well. Place in fridge and let stand for 3-4 hours or overnight.
Drain into a strainer, rinse well under cold water. Press down, draining any excess moisture.
Finely dice onion and pepper. I used the chopping blade on my processor, and pulsed until finely diced.
In a large pot bring vinegars, sugar, dill seed, celery seed, dry mustard and minced garlic to a boil.
Add the shredded zucchini and cucumber, onion and peppers to the mixture. Stir well and bring to a boil. Reduce heat to a simmer for 9 minutes.
Remove 1/2 cup of the simmering juice and mix with the cornstarch until no lumps remain. Add back into the relish, stir well and simmer for another minute until thickened.
Remove from heat and add turmeric. Stir Well.
Pour into sterilized jars, leaving 1/2 inch head space from lip. Seal with lids and rings. Process in boiling water bath canner for 10 minutes.
Remove from water bath and fully cool overnight. Check all seals on your lids. They should all be pressed down, and not spring up when you press down with your finger. Store in a cool, dark place.
