Sweet zucchini relish can be used in place of pickle relish on hot dogs.
During late spring and early summer, zucchini grows so prolifically it can be hard to find uses for all the zucchini squash that come off of your plants. Canning is a great way to preserve the bounty of summer so it can be enjoyed all year long.
Instructions
1. Set out a cutting board and a large bowl. Wash your zucchini and then, using a cheese grater, grate the zucchini into the bowl. Thinly slice four bell peppers and two medium onions and add to the bowl. Cover the vegetables in t tbsp. of pickling salt. Cover the bowl with plastic wrap and leave out at room temperature for 12 hours. While it sits, the salt will pull excess moisture from the vegetables.
2. Transfer to a colander placed over the sink. Allow the water to drain out of the vegetables, then rinse under cold running water. Once you have rinsed the vegetables, squeeze out any excess moisture with your hands.
3. Place the vegetables into a large heavy saucepan. Add the vinegar, sugar, cornstarch, turmeric, dry mustard, black pepper and celery seed.
4. Boil for 30 minutes on medium-high until your relish has reached the approximate consistency of commercial relish.
5. Pack into hot sterilized jars and seal.
Tags: excess moisture