I did all my chopping in small size batches with the food processor. I rough chopped with a knife and then put 3 cups chopped veggies into the food processor and gave it 8 to 10 short pulse bumps to get the perfect dice, quick and easy!!
10 cups chopped zucchini (medium fine chop...maybe half the size of a pea?)
5 cups chopped onion (I used sweet Vidalia onions)
1 cup chopped celery
5 chopped sweet bell peppers (red/orange/yellow)
1 cup pickling salt (see note)
Mix the above ingredients, cover with plastic and let this sit overnight. Diane says it doesn't have to be refrigerated, but I did.
The next step is most important: RINSING off the salt!!! I triple rinsed my chopped veggies in small batches (using a fine mesh strainer) so I could really make sure the salt was gone, then squeeze them dry and set aside.
In a large non-aluminum pot, mix:
5 cups white vinegar
2 teaspoons turmeric
1 tablespoon DRY mustard powder
3 tablespoons celery seed
6 cups sugar
3 tablespoons cornstarch
Bring this mixture to a boil and stir until the sugar is dissolved. Add the chopped veggies and bring back up to a boil. Once it is at a boil, turn down the heat to a very low simmer and simmer for 20 minutes, stirring every few minutes. This relish might seem a little "loose" while it is still hot, but it will "tighten up" once chilled in the fridge.
Pour relish into sterilized jars, leaving about ½" head space. Wipe rim of jar with hot wet towel and put on the lids and rings. Process in boiling water bath: 10 minutes for half pints and 15 minutes for pints.
My Picky-Picky Husband gave this a thumbs up!!
NOTE: This recipe makes ABOUT 6 pints of relish.
NOTE: Don't use regular table salt in this recipe because the anti-caking agents cause a less than desirable color change. If you don't have pickling salt, the next best thing is Kosher salt.
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