Pickled Zucchini Relish

I have always been interesting in trying out new things, especially when it comes to cooking. I decided to try to make this particular recipe because my hubby hates cucumbers. Now when I say he hates cucumbers I don't just mean that he dislikes them, I mean he HATES them. The sight, smell and taste is enough to send him running out of the room gagging.

There were a lot of different recipes out there so I decided to just eenie-meenie-miny-mo it and chose this one.

I'm usually pretty good about taking pictures of each part of the process, but I was short on time and energy with our little one running around pulling pots and pans out of the cupboard to bother with the details.

But I did snag a nice picture of the product... drum roll please...

Ta-Daa! Doesn't that look delicious?

A lot of people just shred their zucchini but i really wanted an nice and small square chop on these, purely for aesthetic reasons.

This was rather time consuming to do this but it was totally worth it. Even if it did only make 4 pint jars (which was quadrupled from the original recipe.

So here it is(with the larger measurments):

• 8 cups shredded or chopped zucchini
• 4 cup chopped onion
• 2 cup sweet green pepper
• 2 cup sweet red pepper
• 8 tablespoons pickling salt
• 4 cup brown sugar
• 8 teaspoons celery seed
• 4 teaspoon mustard seed
• 4 cup apple cider vinegar

1. Chop the peppers and onions. Shred, or chop, the zucchini. A food processor works well for chopping and shredding the vegetables, but it can also be done by hand.
2. Place the vegetables from the step above in a very large bowl. Sprinkle the vegetables with the f salt. Fill the bowl with cool water until the vegetables are completely covered. Let stand in the brine solution for 2 hours.
3. Drain the vegetables and rinse thoroughly with water. Combine the sugar, celery seed, mustard seed, and vinegar in a large saucepan or stockpot. Add the chopped vegetables. Bring all ingredients to a boil. Reduce heat and simmer for 10 minutes.

If you are new to canning then I would look it up online, the place this recipe came from had some instructions but they were a little too vague in my opinion.

Hope you enjoy!

-Mama Boots