Zucchini Relish

This is from the archives, but so worth making. I make it every year. You will love having this on hand during the winter months. It is so hot here, as well as all over the country, I can hardly stand to go out. The zucchini are as big as baseball bats, really. Use the smaller ones for this. I double the recipe and make several batches when I have time. Happy canning!

Do I sound depressed today? Well I am. I might tell you why tomorrow.

Zucchini Relish
about 4 half pints
print recipe

2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet green pepper (about 1 small)
1/2 cup chopped sweet red pepper (about 1 small)
2 tablespoons salt
1 3/4 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar

Combine zucchini, onion, green and red peppers; sprinkle with the salt; cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large saucepot. Bring to a boil. add vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.