| Zucchini Relish 2 cup chopped zucchini 1 cup chopped onion 1/2 cup chopped sweet green pepper 1/2 cup chopped sweet red pepper 2 TBSP salt 1-3/4 cups of sugar 1 cup apple cider vinegar 2 tsp. celery seed 1 tsp mustard seed |  Isn't that pretty? It's delicious too! |
In a large bowl, combine the chopped zucchini, chopped onion, and both chopped sweet peppers, sprinkle with the salt and cover with cold water. Let stand for about 2 hours.
After the waiting time, drain the vegetables and press out any liquid. Do not rinse.
In a stockpot, combine the sugar, vinegar, celery seed, and mustard seed. Bring to a boil. Add in the vegetable mixture and simmer for 10 minutes.
Ladle into hot jars, leaving 1/4" head space. Put on seals and rings and process 10 minutes in a boiling water bath canner.
This makes 2 pints.
NOTE: You can increase the amounts of the ingredients to make a bigger canning yield and it will not effect the taste of the relish.
Delicious when a spoonful or two (or three) is put into a bowl of hot soup beans (aka cooked pinto beans) with a side of homemade cornbread. YUMMM--EEE!
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