Zucchini Relish

The new Close To My Heart tag and banner dies make great labels for canning!

Blueberry Mojito Jam; Strawberry Rhubarb Jam; Zucchini Relish; Salsa

Having being given several large zucchini this season I decided to make up some zucchini relish today!

Zucchini Relish

5 c. zucchini, chopped

1 1/2 c. onion, finely chopped

3/4 c. green pepper, finely chopped

3/4 c. red pepper, finely chopped

1/4 c. pickling salt

1 3/4 c. sugar

1 1/2 c. white vinegar

1/4 c. water

1 tsp. celery seeds

1 tsp. ground tumeric

1/2 tsp. mustard seeds

In a large nonmetal bowl combine vegetables and sprinkle with salt. Add 4 cups of water to cover vegetables and cover for 3 hours to let stand. Drain and rinse well.

Combine remaining ingredients in a pot and bring to a boil. Simmer, uncovered for 3 minutes and then add the vegetables. Return to boiling and then simmer for 10 minutes uncovered.

Fill hot relish into hot jars, leaving a 1/2-inch headspace.

Process jars in a hot water bath for 20 minutes.