Zucchini Relish

This is one of my favorite condiments and is a good way to use up some extra zucchini you may have on hand in summer. It seems like a lot of steps but I can do a whole batch in less than an hour and it is so YUUMY!

• Ready In: 35 mins
• Serves: 5-6
• Yields: 5 pint jars

Ingredients

• 2  cups zucchini (one extra-large one or 2 regular sized ones)
• 1  cup onion (I like red onion)
• 2  cups celery
• 1  cup red bell pepper
• 1  bunch green onion (about 5-6 stalks)
• 6  garlic cloves
• 3  cups water
• 1⁄3 cup salt
• 1⁄2 cup brown sugar
• 2  cups cider vinegar
• 1⁄4 cup mustard seeds
• 3  tablespoons dried dill weed
•  1/4 cup flat leaf parsley
• 1  tablespoon ketchup (optional)
• 1⁄4 cup cayenne, sauce (I like Frank's(tabasco will typically be too hot, use less if you are not into the heat)
• 1  tablespoon arrowroot
• 1⁄4 cup  cool water

Directions

1. Dice all veggies to the same size (think pickle relish). I usually use the slicer on my food processor and then switch to my regular blade and just give it a couple zaps. It is super quick and makes a nice dice.
2. Blend water and salt into veggie mixture and soak 1 hour.
3. Drain off excess liquid.
4. In a saucepan blend together brown sugar, cider vinegar, mustard seeds, dill weed, ketchup (optional), & cayenne sauce (feel free to use less if you are not into spicy).
5. Bring mixture to a boil & make sure sugar is dissolved.
6. Add drained veggies to vinegar mixture.
7. Boil about 4-5 minutes, stir frequently.
8. In a small bowl mix together 1 T arrow root powder with 1/4 cup cool water.
9. Mix well.
10. Pour arrowroot mixture into the veggie mixture and blend thoroughly.
11. Continue to boil relish on med-low for 1-2 minutes.
12. Remove from heat.
13. Ladle into sterilized jars.
14. Place ring and band while still boiling hot.
15. Stores at room temp and is fantastic when used anywhere you might otherwise use relish.