FRESH ZUCCHINI RELISH RECIPES

Steps:

• In a large nonmetal bowl combine zucchini, onion, and sweet pepper. Sprinkle the pickling salt over vegetables. Pour enough water (about 4 cups) over to cover vegetables. Cover; let stand for 3 hours. Transfer to a colander; rinse and drain well.
• In a 8-or-10-quart pot combine sugar, vinegar, the 1/4 cup water, the celery seeds, turmeric, and mustard seeds. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in drained vegetables and, if desired, green food coloring. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
• Ladle relish into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Remove any air bubbles by sliding a nonmetallic utensil down the side of the jar; wipe rims and adjust lids. Process jars in a boiling water canner for 10 minutes (start timing when water begins to boil.) Remove jars; cool on wire rack.

Steps:

• Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours.  When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil. Add drained vegetables and reduce to a simmer. Cook, stirring occasionally, for 10 to 12 minutes. Transfer to clean jars, let cool, and refrigerate.