Zucchini Confetti Relish

I'm a late night canner, usually
starting the process after supper.
When you work all day you do what you "can"
-no pun intended!

This is our favourite Relish
and I make 1 or 2 batches every year.
The zucchini is at it's peak
so here I go ......

This recipe makes 4 pints and I almost

always make a double batch

8 Cups finely chopped Zucchini

2 Cups chopped onions

1/2 Cup chopped Red Bell Pepper

1/4 Cup sea salt

2 1/2 Cups White Sugar

1 1/2 Cups White Vinegar

1/2 tsp. dry mustard

1 tsp. celery seed

1/2 tsp. pepper

1/2 tsp. turmeric

2 tsp. cornstarch and 1 Tbsp. water for thickening at the end of cooking.

Chop chop all the veggies - I always make such a mess but it's worth it!  Also, my mandolin makes short work of all the chopping!

In a large bowl chop the onions and the red peppers, layering the chopped zucchini & the salt in between layers.  Stir well and let stand for 1 - 2 hours, stirring up occasionally.

This gives you time to clean up the chopping mess, do the dishes, wash up the jars and lids, and maybe even go for a nice walk.

I like to gather all the equipment together and use boiling water to sterilize and heat the jars just before filling them.  Sometimes I even put the jars on a metal tray and keep them hot in the oven at 200 degrees till filling time.

Drain the salt water and rinse with clear water, pressing out any excess water.

In a large pot/kettle, combine the sugar, vinegar, and seasonings.  Bring to a boil, add the drained vegetables.  Return to a boil - stirring often.  Adjust heat to simmer and cook for 25-30 minutes till the vegetables are cooked and clear - stirring occasionally to prevent sticking to pot.

In a small bowl combine the cornstarch and water.  Mix it into the hot relish in the last 5 minutes - stirring till clear and slightly thickened.  Ladle into hot jars and seal.

Till next time ..........waiting to hear that sound of the lids popping!!!