Notes from the author
This recipe is so refreshing, I use it on everything: sandwiches, burgers, deviled eggs, home-made tartar sauce etc. The spicy pepper is optional.
Fresh relish can be kept in the refrigerator for up to one month or canned while the relish is hot in hot water bath for 15 minutes. Recipe courtesy of Old World Garden Farms
Sweet and spicy zucchini relish
- 2 1/2 pounds , 8-10 small-mediumzucchini
- 3large sweet onions
- 1red sweet pepper
- 1yellow sweet pepper
- 2-3jalapeno peppers
- 3 Tablespoons Kosher salt
- 5 cups apple cider vinegar
- 2 cups sugar
- 1 teaspoonturmeric
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
- 1 teaspoonarrowroot or cornstarch powder
- Place sliced zucchini in a food processor and pulse several times until they become small pieces.Pour zucchini into a large colander in the sink to drain.
- Cut onions and peppers into slices. Place them into the food processor, in batches if needed, andpulse until they become the same size as the zucchini. Place onions and peppers into thecolander with the zucchini.
- Add 1 tablespoon of salt to the vegetables and stir well to coat. Let the vegetables drain for atleast 30 minutes.
- With about 10 minutes left of draining, in a large stockpot, mix together the remainingingredients. Bring to a boil.
- Rinse the vegetables to remove some of the salt and then add them to the pot and return to aboil. Reduce heat and simmer for 30-45 minutes.
- Remove pot from heat, and let cool to room temperature.
- When liquid is cool, using a slotted spoon pour relish into an air tight container or sterilized mason jars. Add some of the liquid to barely cover the top of the relish.
- Refrigerate for at least 24 hours before eating.