If you can believe it, I'm almost out of canning jars - at least the ones that are recommended to use. I have plenty of the old fashioned kind with the rubber rings. The recipe is from Ball's Complete Book of Home Preserving. I used purple peppers and hungarian wax peppers. I also had to go out to my local funky foodstore (Rodman's) to get the horseradish and as always seems to happen, I ran into someone I knew. Happily, it was an old friend and we spent a few minutes chatting.
Zesty Zucchini Relish
Makes 5 pint jars
12 cups finely chopped zucchini
4 cups copped onions
2 red bell peppers, seeded and chopped
1 green pepper, seeded and chopped
1/3 cup pickling salt
2 1/2 cups sugar
2 1/2 cups white vinegar
1 tblsp ground nutmeg
1 tblsp ground tumeric
4 tblsp prepared horseradish
1 chili pepper, including seeds, chopped.
In a large glass or stainless steel bowl, combine zucchini, onions, peppers, and salt. Cover and let stand in a cool place for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse well with cool water and drain thoroughly. Using your hands, squeeze out excess liquid.
In a large stainless steel saucepan, combine drained zucchini mixture, sugar, vinegar, nutmeg, turmeric, horseradish and chili pepper. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced and mixture is the consistency of a thin commercial relish, about 45 minutes.
Meanwhile, prepare canner, jars and lids. Ladle hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove Canner lid. Wait 5 minutes, then remove jars, cool and store.
Sean, chopping peppers
Finely chopped peppers
Sean crying from chopping onions
Mixture with salt
Next day, continuing with relish
Relish to go in the fridge
There's the relish!