Once you make this sweet zucchini relish, you won't be able to have a barbecue without it! This relish is sweet with a slight bite, chunky, and oh so delicious! Make it to top your veggie burgers and dogs, or even add some to macaroni or potato salad.
SWEET ZUCCHINI RELISH [VEGAN]
10 cups zucchini, chopped
4 cups sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 cup sea salt
2 2/3 cup apple cider vinegar
4 cups sugar
1/4 teaspoon black pepper
1 teaspoon ground nutmeg
1 1/2 tablespoons mustard powder
1 teaspoon turmeric
Four 16-ounce glass jars with lids
Place the chopped zucchini, chopped onion, and chopped pepper in the food processor in batches. Add some of each ingredient and fill the food processor halfway.
Pulse a couple of times and then process until everything is chopped up and uniform, looking like the consistency of relish.
Place into a large bowl and do this until all the zucchini, onion, and peppers have been processed.
Pour the salt over the mixture and stir well.
Transfer to a smaller container, cover with a lid, a plate or plastic and place in your refrigerator overnight.
Place the soon-to-be relish into a fine sieve and rinse it with water. Press the mixture into the sides of the sieve with a spoon to get as much liquid out as possible. (you may need to do this in two or three batches depending on the size of your sieve.) Set aside for now.
In a large mixing bowl, add the apple cider vinegar, sugar, black pepper, nutmeg, mustard powder, and turmeric, and whisk to combine.
Place the relish veggies and the liquid mixture into a large pot, stir and bring to a boil.
Reduce the heat and simmer for 30 minutes without a lid, stirring occasionally.
While the relish simmers, boil enough water to fill all four of your glass jars.
Wash your jars and rinse them thoroughly. When the water boils, carefully pour the water into the jars and set aside.
After the relish simmers for 30 minutes, turn off the heat and go back to your jars and pour out the water.
Fill each jar with relish, leaving about a half an inch of space in each jar.
Make sure there is no relish on the rim of the jar, and then place the lids on each one.
Leave the jars of relish sitting out until they cool completely and then place one jar in the refrigerator and 3 jars in the freezer.