Zucchini Relish - Neon Green (Robyn made)

By á-47

Ingredients

• 5 cups finely chopped zucchini (5 small)
• 1 1/2 cups finely chopped onions (3 medium)
• 3/4 cup finely chopped green bell pepper (1 medium)
• 3/4 cup finely chopped red bell pepper (1 medium)
• 1/4 cup pickling salt
• cold water
• 1 3/4 cups sugar
• 1 1/2 cups white vinegar
• 1/4 cup water
• 1 tea.celery seeds
• 1 tea. turmeric
• 1/2 tea. mustard seeds
• 1-2 drops green food coloring (optional)

Details

Servings 5

Preparation

Step 1

In a large bowl, combine zucchini, onions, and bell peppers. Sprinkle with salt; toss gently to coat. Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.

Transfer vegetable mixture to a large colander set in sink. Rinse with cold water; drain.

In a 8-10 qt. stainless steel enamel, or nonstick heavy pot, combine sugar, vinegar, the 1/4 cup water, celery seeds, turmeric and mustard seeds. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetable mixture and, if desired, green food coloring. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.

Ladle into hot, sterilized half-pint jars, leaving a 1/2" head space. Wipe jar rimes, adjust lids.

Process jars in a boiling water canner for 10 minutes.

Yield: 5 half-pints