Sweet Zucchini Relish
Ingredients:
  • 12 cups shredded unpeeled zucchini
  • 4 cups chopped onion
  • 5 tablespoons canning salt
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 6 cups white sugar
  • 2 1/2 cups white vinegar
  • 1 tablespoon cornstarch
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground turmeric
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon ground black pepper
Method:
  1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt over the top. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
  2. The following day, drain the zucchini in a colander and rinse well with cool water. Squeeze out excess water and set aside.
  3. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot.
  4. Add the nutmeg, turmeric, celery seed and pepper.
  5. Stir to combine, then add the drained zucchini.
  6. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer for 30 minutes.
  7. Meanwhile, sterilise 7 one-pint jars and lids to hold relish.
  8. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
  9. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder.
  10. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  11. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool.
  12. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).
*I used the coarse shredding attachment of the food processor for Zucchini and onions.
*I added a bit more spices than in the recipe
*I also added 2 whole chopped red chillies