Save the season
Zucchini Relish
Sweet-tart confetti relish that grinds a zucchini glut into hot-dog and burger gold: the church-cookbook classic, water-bath canned.
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Ingredients
one batchFrom the garden
- 6 cups zucchini, coarsely shredded (about 2½ pounds)
- 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
From the pantry
- ¼ cup canning or pickling salt · for the salting stage; most of it rinses away
- 2 cups sugar
- 2½ cups distilled white vinegar (5%) · the tested acidity; don't reduce it
- 1 tbsp mustard seed · celery seed and a little turmeric are the other classic additions if you keep them
- ½ tsp black pepper