Zucchini Relish Sweet and Tangy

A canned recipe using summer squash spicing and sweetening it with love. Top a hot dog, burger, fried fish with this. Or add to mayonnaise for an easy tartar sauce. 8/2011 added garlic and used just red bell peppers.

• Ready In: 1 hr
• Serves: 128
• Yields: 8 8 ounce jars

Ingredients

• 8  cups  diced zucchini, seeded removed
• 1  large onion, diced
• 1  large red bell pepper, diced
• 1  large green bell pepper, diced
• 6  garlic cloves, peeled and sliced (optional)
• 3  tablespoons pickling salt
• 2  cups sugar
• 2  cups vinegar
• 1  teaspoon celery seed
• 1  teaspoon mustard, seed
• 1  teaspoon  mixed peppercorns
• 1  teaspoon turmeric
• 2  tablespoons  chopped fresh basil
• 4  drops  green food coloring, next batch i won (I found I like the color as is from the turmeric no green added)
•  pickling lime, Calcium chloride I used Pickling crisp granules

Directions

1. In a large glass bowl place zucchini, peppers, onion. Stir in salt and top with cold water. Cover and chill 8 hour or over night.
2. Rinse and drain very well.
3. Place the rest of the ingredients in a large stainless steel pot. Bring to a boil and the simmer for 5 minutes stirring to be sure all sugar is dissolved.
4. Add in the zucchini mix and bring back to a boil then reduce to simmer. Simmer uncovered for 10 minutes.
5. Place 1/8 teaspoon per jar of pickling crisp granules if using into hot sterilized jars, no need to mix into the veggies.
6. Spoon relish into jars leaving 1/2 inch head space.
7. Wipe rims and adjust lids and bands. Place in a water bath for 10 minutes. Remove to cool out of draft for 12 hours. Check for sealing. Store for 1 year out of light and heat. Give as gifts.