Sweet and Spicy Zucchini Relish

• Produce

  • 3 Vidalia or other sweet onions, sliced (about 4 cups, large
  • 2 1/2 lbs Zucchini

• Condiments

  • 1 tsp Mustard, dry

• Baking & Spices

  • 1 tsp Cornstarch
  • 5 tsp Kosher salt
  • 1 tsp Nutmeg
  • 6 cups Sugar
  • 1 tsp Tumeric

• Oils & Vinegars

  • 10 cups Apple cider vinegar

• Other

  • 1 Red and 1 yellow pepper, seeded and sliced

Found on cravingsomethinghealthy.com

Ingredients

• 2 1/2 pounds zucchini, ends trimmed and cut into slices (about 10 cups)
• 3 large vidalia or other sweet onions, sliced (about 4 cups)
• 1 red and 1 yellow pepper, seeded and sliced
• 5 teaspoons kosher salt
• 10 cups apple cider vinegar
• 6 cups sugar
• 1 teaspoon tumeric
• 1 teaspoon nutmeg
• 1 teaspoon dry mustard
• 1 teaspoon cornstarch

Directions

• Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until its chopped into very small pieces. Place chopped zucchini into a large colander. Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with kosher salt. Stir well to combine vegetables and salt, and let sit in the colander for an hour to release some of their liquid.
• Meanwhile, mix together remaining ingredients in a large stockpot, and bring to a boil. Add vegetables and return to a boil. Reduce heat and simmer for 30 minutes.
• Remove pot from heat, and let cool to room temperature.
• When liquid is cool, ladle relish with some of the liquid into sterilized jars, and seal tightly.
• Discard any extra liquid, or use for another pickling project.
• Refrigerate relish for at least 24 hours, and for up to 4 weeks.