Mustardy Zucchini Relish
A little sweet, a little sour and full of summer flavors. A relish for all your grilling needs. If using gargantuan, behemoth sized zucchinis, remove the inner seed cavity before shredding.
Servings: 8 pints
Ingredients
- 12 cups zucchini shredded
- 4 cups onion shredded
- 2 Tablespoons sea salt
- ½ cup mustard powder
- 1 Tablespoon mustard seed
- 1 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 2 teaspoons cornstarch
- salt to taste
Instructions
- Using a box grater, or the shredding attachment of a food processer, shred the zucchini and onions. Set onions aside in the refrigerator.
- Place shredded zucchini in a colander over a large bowl, toss with 2 tsp tablespoons salt and allow to drain in the refrigerator for at least eight hours (or upward of 24 hours).
- After the draining period, discard the drained juices and gently rinse the shredded zucchini. After rinsing, squeeze out any excess moisture.
- Place all ingredients in a large stock pot over medium high heat, stirring frequently. Bring mixture to a boil and continue a low boil for about 15-20 minutes or until the mixture is thickened to a relish consistency.
- Ladle into sterilized pint jars, wiping the rim clean and leaving ½ inch head space. Place prepared lids and sterilized rings on jars (finger tight).
- Process in a hot water bath canner for 15 minutes once the water has reached a full boil.
- After processing, carefully remove from canner and allow to cool to room temperature before disturbing. Loosen or remove rings before storing.