Sweet and Snappy Zucchini Relish - Small Batch

This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too.

• Ready In: 1 hr 40 mins
• Serves: 22
• Yields: 4 half pints

Ingredients

• 1 1⁄4 lbs zucchini, 4 cups finely chopped
• 2  medium onions, finely chopped
• 1  sweet red pepper, finely chopped
• 2  tablespoons pickling salt
• 1 1⁄4 cups granulated sugar
• 3⁄4 cup cider vinegar
• 1  teaspoon dry mustard
• 1  teaspoon celery seed (not celery salt)
• 1⁄2 teaspoon  hot pepper flakes
• 1⁄2 teaspoon turmeric
• 1  tablespoon water
• 2  teaspoons cornstarch

Directions

1. Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
2. Drain through a sieve, rinse and drain again, pressing out excess water.
3. Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
4. Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
5. Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
6. Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.