ZUCCHINI RELISH

Zucchini Relish image

Provided by Callu

Categories Onions

Time 35m

Yield 5 pint jars, 5-6 serving(s)

Number Of Ingredients 17

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2 cups zucchini (one extra-large one or 2 regular sized ones)
1 cup onion (I like red onion)
2 cups celery
1 cup red bell pepper
1 bunch green onion (about 5-6 stalks)
6 garlic cloves
3 cups water
1/3 cup salt
1/2 cup brown sugar
2 cups cider vinegar
1/4 cup mustard seeds
3 tablespoons dried dill weed
1/4 cup flat leaf parsley
1 tablespoon ketchup (optional)
1/4 cup cayenne, sauce (I like Frank's(tabasco will typically be too hot, use less if you are not into the heat)
1 tablespoon arrowroot
1/4 cup cool water

Steps:

Dice all veggies to the same size (think pickle relish). I usually use the slicer on my food processor and then switch to my regular blade and just give it a couple zaps. It is super quick and makes a nice dice.
Blend water and salt into veggie mixture and soak 1 hour.
Drain off excess liquid.
In a saucepan blend together brown sugar, cider vinegar, mustard seeds, dill weed, ketchup (optional), & cayenne sauce (feel free to use less if you are not into spicy).
Bring mixture to a boil & make sure sugar is dissolved.
Add drained veggies to vinegar mixture.
Boil about 4-5 minutes, stir frequently.
In a small bowl mix together 1 T arrow root powder with 1/4 cup cool water.
Mix well.
Pour arrowroot mixture into the veggie mixture and blend thoroughly.
Continue to boil relish on med-low for 1-2 minutes.
Remove from heat.
Ladle into sterilized jars.
Place ring and band while still boiling hot.
Stores at room temp and is fantastic when used anywhere you might otherwise use relish.