No need for a pressure canner for this one. It will keep in your refrigerator up to 4 weeks. From summer sandwiches to camping hot dogs. This sweet relish is easy to make and I like the idea of using up the zucchini that has taken over my counter space.
2 1/2 pounds zucchini (about 10 cups)
3 large vidalia onions (about 4 cups)
1 red and 1 yellow pepper
5 teaspoons kosher salt
2 cups apple cider vinegar
6 cups sugar
1 teaspoon tumeric
1 teaspoon nutmeg
1 teaspoon cornstarch
Chop all veggies in a food processor. Place all veggies in a colander and toss with kosher salt. stir well to combine veggies and salt. Let sit in the colander for and hour to release some of the liquid.
Mix remaining ingredients in a large stockpot and bring to boil. Add all veggies and return to boil. Reduce heat and simmer for 30 minutes.
Remove for heat and let cool to room temperature.
Ladle relish with slatted spoon into sterilized jars & lids.
Seal and refrigerate for at least 24 hours. Last up to 4 weeks in your refrigerator.