Zucchini Pepper Relish

The dog days of summer in southern Ontario happen to correspond to the monster days of zucchini. A 'friend' off-loaded one such vegetable on to my sister and rather than tossing it over the back fence, she proceeded to make zucchini relish on the sultriest day of the year. The heat must be getting to her.

 

For other stellar zucchini recipes and riveting zucchini commentary just go to your left, scroll down to the blog archive, and retrieve the posts dated: 
 

Oct 31, 2009, Nov 5, 2009, Sept 11, 2012, May 11, 2013, and Aug. 5, 2013. You'll see.

 

Ingredients:

• 1/2 giant zucchini ( about 3 cups finely chopped in food processor)
• 2 cups finely diced onion (3 large)
• 2 cups finely diced red, green and cubanelle  pepper ( 2 green, 2 red. 1 hot)
• 1/4 cup coarse salt (pickling salt)
• 1 1/2 cups cider vinegar
• 1 1/2 cups sugar
• 1 tsp mustard powder
• 1 tsp turmeric
• 1/2 tsp celery salt
• 1/2 tsp hot pepper flakes
• 1 tablespoon corn starch mixed with about a quarter cup of water to form a slurry

Mix the first 3 ingredients with 1/4 cup of coarse salt and let this vegetable mixture sit for 1/2 hour. Rinse and drain the mixture then place it in a large pot on the stove. Add the vinegar, sugar, mustard powder, turmeric, celery salt and pepper flakes, stir everything together and simmer on a medium heat for 30 minutes. After 30 minutes, add the corn starch slurry and boil the mixture hard for about 2 minutes. Fill sterilized canning jars with the hot relish and seal. When you hear the lids of the jars pop, you'll know they're sealed.