Celeriac Relish

Name: Celeriac Relish
Ingredients: 3 None celeriac (3 1/4 lbs), trimmed, peeled, cut into ribbons; 2 None large green-skinned apples (14 oz), cored, halved, sliced thinly; 14 oz shallots, peeled and sliced thinly; 1 1/2 cups white vinegar; 1 cup cider vinegar; 2 3/4 cups white granulated sugar; 2 tsp yellow mustard seeds; 1 tsp ground ginger; 2 tsp coarse salt; 3 None large zucchini (1 lb), cut into ribbons

10 ingredients

2 steps

Ingredients

3 None celeriac (3 1/4 lbs), trimmed, peeled, cut into ribbons
2 None large green-skinned apples (14 oz), cored, halved, sliced thinly
14 oz shallots, peeled and sliced thinly
1 1/2 cups white vinegar
1 cup cider vinegar
2 3/4 cups white granulated sugar
2 tsp yellow mustard seeds
1 tsp ground ginger
2 tsp coarse salt
3 None large zucchini (1 lb), cut into ribbons

Directions

1

Combine the celeriac, apple, shallots, vinegars, sugar, spices, and salt in large saucepan and stir over high heat, without boiling, until the sugar dissolves. Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, for about 30 mins or until the vegetables are tender. Add the zucchini and simmer, uncovered, stirring occasionally, for about 10 mins or until the zucchini is tender and the relish is thick.
2

Spoon the hot relish into hot sterilized jars and seal immediately. Label and date the jars when cold.