Zucchini Relish

1.Prep & Salt the Vegetables:Essential for texture and removing excess water.

1. Wash the zucchini thoroughly. Trim the ends (peeling is optional; leaving the skin on adds vibrant green color).

2. Shred the zucchini using a food processor fitted with a shredding disc, or finely chop it by hand.

3. In a large non-reactive mixing bowl, combine the shredded zucchini, chopped onions, red bell pepper, and green bell pepper.

4. Sprinkle the ¼ cup of pickling salt evenly over the vegetables and toss thoroughly.

5. Cover the bowl with a clean towel and let it sit at room temperature for 2 hours (or in the refrigerator overnight). The salt draws out water from the zucchini cells to guarantee crispness.

2.Rinse and Drain Thoroughly:Removes excess salt and prevents soggy relish.

1. Transfer the salted vegetable mixture into a colander set in the sink.

2. Rinse the vegetables thoroughly under cold running water for 1–2 minutes to wash away the excess salt.

3. Use your hands, a clean flour-sack kitchen towel, or cheesecloth to squeeze out as much moisture as humanly possible. Squeezing thoroughly is the secret to a thick, rich relish.

3.Simmer the Brine and Relish:Cook time: 20 minutes on medium heat.

1. In a large stainless steel or enamel-coated stockpot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, nutmeg, and black pepper.

2. Bring the vinegar and spice mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.

3. Add the well-drained vegetable mixture to the pot and stir to combine.

4. Bring the entire mixture back to a gentle boil. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally until the vegetables are tender and have absorbed the golden brine.

4.Fill the Jars:Follow standard home-canning sanitization steps.

1. If canning, pre-sterilize 6 pint-sized Mason jars and keep them warm.

2. Ladle the hot relish into the warm jars using a canning funnel, leaving ½-inch of headspace at the top.

3. Run a non-metallic spatula or bubble-remover tool down the inside of each jar to release trapped air bubbles.

4. Wipe the jar rims with a damp cloth to remove any sticky liquid. Center a clean lid on each jar and screw the band down until fingertip tight.

5.Water Bath Canning Process:10 minutes boiling water bath.

1. Place the filled jars onto the rack inside a water bath canner filled with hot water (water should cover the jars by at least 1–2 inches).

2. Cover the pot and bring to a rolling boil over high intensity heat.

3. Process pint jars for 10 minutes (adjust time for higher altitudes: +5 min for 1,001–3,000 ft; +10 min for 3,001–6,000 ft).

4. Turn off heat, remove the canner lid, and let jars sit for 5 minutes before removing them with jar tongs.

5. Place jars on a towel-lined countertop and allow them to cool undisturbed for 12–24 hours. You should hear the satisfying pop of the vacuum seals!