Zucchini Relish

Vegetables

• 10 cups zucchini — finely ground or pulsed, unpeeled
• 4 cups yellow onions — finely ground or pulsed
• 5 tablespoons canning or pickling salt

Syrup & Seasonings

• 2 ¼ cups distilled white vinegar — 5% acidity, divided
• 6 cups sugar
• 2 teaspoons celery seed
• ½ teaspoon black pepper
• 1 teaspoon nutmeg — ground
• 1 teaspoon turmeric — ground
• 1 teaspoon dry mustard — ground
• 1 tablespoon cornstarch — level
• 1 red bell pepper — small dice

1. Salt the Vegetables: In a very large nonreactive bowl, combine the finely ground zucchini and onions. Sprinkle with canning or pickling salt and mix thoroughly. Cover and refrigerate for 8 to 12 hours, until a substantial amount of liquid collects in the bowl.10 cups zucchini, 4 cups onions, 5 tbsp canning or pickling salt
2. Drain the Mixture: Set a large colander in the sink and drain the vegetables. Rinse thoroughly under cold running water, tossing the mixture so all of it is rinsed. Drain for 5 minutes, then transfer to a clean kitchen towel or cheesecloth and squeeze firmly until no steady stream of liquid remains.
3. Prepare the Syrup: In an 8-quart nonreactive pot, combine 2 cups vinegar, sugar, celery seed, black pepper, nutmeg, turmeric, dry mustard, and diced red pepper. Bring to a full boil over medium-high heat, stirring frequently, 5 to 8 minutes, until the sugar is completely dissolved.2 cups vinegar, 6 cups sugar, 2 tsp celery seed, ½ tsp black pepper, 1 tsp nutmeg, 1 tsp turmeric, 1 tsp dry mustard, 1 red pepper
4. Cook the Relish: Add the drained zucchini-onion mixture to the boiling syrup. Return to a boil over medium-high heat, then reduce to medium-low and simmer for 25 minutes, stirring often and scraping the bottom of the pot. In a small bowl, whisk the remaining ¼ cup vinegar with the cornstarch until completely smooth. Stir the slurry into the relish and simmer for 5 minutes more, stirring constantly, until the relish is glossy and lightly thickened but still spoonable.Zucchini-onion mixture, ¼ cup vinegar, 1 tbsp cornstarch
5. Fill and Chill: Set 6 to 7 clean, heatproof pint jars or freezer-safe containers on a folded kitchen towel. Using a canning funnel and ladle, divide the hot relish among the containers, leaving about ½ inch of headspace. Apply clean lids, cool for 30 to 60 minutes, and refrigerate within 2 hours. Chill for at least 4 hours before serving. Freeze any portion that will not be used within 4 days. Do not store at room temperature.