Ingredients
2 cups chopped zucchini
1 cup chopped onion {I used Walla Walla Sweets}
1 cup chopped sweet peppers {I used green peppers}
2 tablespoons salt
1 cup cider vinegar
1 1/2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
Directions
- Place the chopped zucchini, onions peppers and salt in a large bowl and cover with cold water and let it sit for 2 hours. Drain liquid, rinse throughly and drain again.
- Combine the remaining ingredients in a large pot and bring to a boil. Add the zucchini mixture, reduce heat to simmer and cook 10 minutes.
- Pack hot relish mixture into 1/2 pint jars, leaving 1/4 inch head space. Remove air bubbles. Adjust 2 piece caps, and process in a boiling water canner for 10 minutes.
- Carefully remove jars, place on a towel in a draft free area and let cool over night. Check seals after 24 hours.