Sweet Zucchini Relish

Recipe View Gather all your ingredients. (5 minutes)

Recipe View In a large, non-reactive bowl, combine the shredded zucchini and chopped onion. Sprinkle the canning salt evenly over the mixture. Using your hands, gently toss to ensure the salt is well distributed. Cover the bowl and refrigerate overnight. (12-24 hours)

Recipe View The next day, drain the zucchini mixture in a colander. Rinse thoroughly with cool water to remove excess salt. Squeeze out as much water as possible from the zucchini. This step is crucial to prevent a watery relish. Set aside. (15 minutes)

Recipe View In a large, heavy-bottomed pot, combine the sugar, vinegar, chopped red and green bell peppers, and cornstarch. Add the celery seed, ground nutmeg, ground turmeric, and ground black pepper. Stir well to combine all ingredients. Add the drained zucchini to the pot. (10 minutes)

Recipe View Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to medium-low and simmer for 30 minutes, stirring frequently, until the relish has thickened to your desired consistency. (40 minutes)

Recipe View While the relish is simmering, sterilize seven 1-pint canning jars and lids according to standard canning procedures. (20 minutes)

Recipe View Carefully pack the hot relish into the sterilized jars, leaving 1/2-inch headspace at the top. Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic spatula. Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on the jars and screw on the bands until fingertip tight. (25 minutes)

Recipe View Place a rack in the bottom of a large stockpot. Carefully lower the filled jars into the pot using a jar lifter, ensuring they don't touch each other or the sides of the pot. Add enough hot water to the pot so that the water level is at least 2 inches above the tops of the jars. (10 minutes)

Recipe View Bring the water to a rolling boil. Once boiling, cover the pot and process for 30 minutes. (30 minutes)

Recipe View Carefully remove the jars from the pot using the jar lifter and place them on a towel-lined surface, leaving at least 1 inch of space between each jar. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. (12-24 hours)

Recipe View After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move up and down, the jar is properly sealed. Store sealed jars in a cool, dark place for up to one year. Unsealed jars should be refrigerated and used within a few weeks.