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1
Peel, seed and chop zucchini.
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2
Seed and chop peppers.
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3
Chop onion.
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4
(I use my food processor to chop the veggies to a finer piece.
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5
).
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6
In large bowl mix zucchini, peppers, onions and 1 Tablespoon of salt.
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7
Cover and Chill vegetables 6 hours or up to 1 day.
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8
In a large colander, drain vegetables and rinse several times under cold water, draining well.
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9
Put a large pot of water (about 2/3rds full of water) on stove and bring to boil.
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10
In a different large stainless steel or enameled pot combine vegetables with remaining ingredients except canning salt and bring to a boil.
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11
Reduce heat on veggies and simmer for about 10 minutes, stirring occasionally.
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12
Heat lids in hot water bath for about 5 minutes in a small pan on stove.
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13
Divide relish among hot, sterilized canning jars (I use the small jelly size.
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14
This makes approximately 7-8 jars.
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15
).
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16
Add the canning salt to each jar of relish (about 1/2 tsp per jar), wipe rims of jars with clean dry towel.
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17
Place hot lids (dry with towel) and rings on jars and screw in place.
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18
Place jars in the large kettle of boiling water for approximately 15 minutes.
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19
Remove jars from kettle on clean dry towel on the counter.
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20
Carefully turn jars over on towel to help seal jars.
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21
(This is optional, I've just found it helps the lids seal well.
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22
).
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23
When jars are cool, gently press center of lids to make sure it is sealed (doesn't indent/pop).
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24
Write date on lids.
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25
Relish should keep for several months in your pantry with sealed lids.
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26
Store in refrigerator after opening.
