Zesty Zucchini Relish

Our quest to use up all the zucchini continues....

This is the type of relish you put on a hot dog or brat but fresh & flavorful because its made at home. You can make it as spicy as you want by adding more or hotter peppers. The horseradish adds quite a kick too. Even the smell of it while its cooking will clear out your sinuses!

This recipe really takes two days as the vegetables need to sit in a brine for 12 hours so plan ahead.

Zesty Zucchini Relish
(adapted from Ball Complete Book of Home Preserving for quantity)

6 c zucchini, finely chopped
2 c onion, chopped (we used a sweet onion)
1 1/2 bell peppers, seeded & chopped (we used all red though you could do a mix)
2 1/2 T canning salt
1 1/4 c sugar
1 1/4 c white vinegar
1/2 T nutmeg
1/2 T ground turmeric
2 T prepared horseradish
1 jalapeno, including seeds chopped

Put the zucchini, onion, peppers & salt in a large glass or stainless steel bowl. Cover & let sit for 12 hours or overnight at room temperature. Drain & rinse with cool water. Squeeze out as much liquid as possible with your hands.

Place the drained vegetables in a large stainless steel or enamel saucepan. Add the sugar, vinegar, nutmeg, turmeric, horseradish & chili pepper. Bring to a boil. Reduce & allow to simmer for about 45 minutes stirring from time to time. It is done most of the liquid has been reduced & it has the consistency of a thin relish.

Meanwhile, prepare 5 half-pint jars by boiling them for 20 minutes. Boil the lids for five.

Fill the hot jars with the hot relish leaving 1/2-inch head space. Clean the rims. Put the top on & hand screw on the neckbands. Place the jars back into the boiling water & process for 15 minutes. Turn off the heat & let sit for 5 more minutes. Remove the jars, do not dry them, and let them sit for 12 - 24 hours to cool. If the top does not pull downwards the relish has not been processed properly, either refrigerate & use or reprocess.

Makes 5 half-pints

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