Courgette Relish

Name: Courgette Relish
Ingredients: 12 cups zucchini, about 10lbs.; 4 onions, mix of sweet white & yellow; 1 red bell pepper; 5 tablespoons kosher salt; 1 2/3 cups sugar (I used coconut palm); 2 1/2 cups apple cider vinegar; 2 tablespoons cornstarch; 2 tablespoons celery seed; 1 teaspoon mustard seed; 1 teaspoon turmeric; 1/2 teaspoon chili flakes; 1 dried red chili, crushed (optional)

12 ingredients

4 steps

Ingredients

12 cups zucchini, about 10lbs.
4 onions, mix of sweet white & yellow
1 red bell pepper
5 tablespoons kosher salt
1 2/3 cups sugar (I used coconut palm)
2 1/2 cups apple cider vinegar
2 tablespoons cornstarch
2 tablespoons celery seed
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon chili flakes
1 dried red chili, crushed (optional)

Directions

1

Finely chop zucchini, onions, bell pepper. (I used a food processor for this time-intensive job, but feel free to do it by hand.) Combine & add salt; cover and let stand 2+ hours, or overnight.
2

Drain zucchini mixture in sieve. Rinse, and allow to drain well. Squeeze out moisture (zucchini will sweat more in the pot). Transfer to large heavy saucepan/stockpot.
3

In a small saucepan over medium-high heat, combine remaining ingredients. Bring to a boil and allow mixture to thicken, about 5-8 minutes. Add vinegar solution to zucchini, and bring to a boil over high heat. Reduce heat to simmer 20 minutes.
4

Process 10 minutes in boiling water bath according to USDA guidelines. Here's a link if you're new to canning: http://www.freshpreserving.com/guides/IntroToCanning.pdf Let jars sit 12 hours; label and store.